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Full text of "The golden rule cook book : six hundred recipes for meatless dishes"

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A CARNIVOROUS ANIMAL AND HER P 




THE GOLDEN RULE 

COOK BOOK 

SIX HUNDRED RECIPES FOR 
MEATLESS DISHES. ORIGINATED 
COLLECTED AND ARRANGED BY 
M. R. L. SHARPE. NEW EDITION 
PUBLISHED BY LITTLE, BROWN, 
AND COMPANY, BOSTON. 1912 



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Copyright, 1907, 1910, 

By M. R, L. Shahpe 

Entered at Stationers' Hall, London 

All rights reserved 






-i</'^i, -r^ J,f 



The Uniyerstty Press, Cambridge, U.S.A. 



It was Margaret More who said, "The 
world needs not so much to be taught, as 

REMINDED." MaY THIS BOOK REMIND MANY OF 

THE Love they owe to every living creature 



^ND God said. Behold, I have given 
you every herb bearing seed, which is upon 
the face of all the earth, and every tree, in 
the which is the fruit of a tree yielding 
seed; to you it shall be for meat. 

And to every beast of the earth, and to 
every fowl of the air, and to every thing 
that creepeth upon the earth, wherein there 
is life, I have given every green herb for 
meat; and it was so. 

Genesis i. 29, 30 



CONTENTS 



Page 

INTRODUCTION 11 

THE KITCHEN 29 

THE DINING ROOM 35 

SUGGESTIVE COMMENTS 39 

SOUPS 45 

VEGETABLES 79 

VEGETABLE COMBINATIONS 167 

NUT DISHES 17T 

RICE, MACARONI, ETC 185 

CROQUETTES 197 

TIMBALES AND PATTIES 209 

SAUCES 217 

EGGS 231 

CHEESE 249 

SALADS 257 

SAVOURIES 273 

SANDWICHES 281 

PASTRY, PATTY CASES, ETC 287 

A FEW HOT BREADS 293 

PLUM PUDDING AND MINCE PIE 299 

MENUS 303 

INDEX 315 



viii Contents 

Page 

SAVOURIES. . • 273 

SANDWICHES 281 

PASTRY, PATTY CASES, ETC 287 

A FEW HOT BREADS 293 

PLUM PUDDING AND MINCE PIE 299 

MENUS " 303 

INDEX 315 



JL^ET none falter who thinks he is right, 

Abraham Lincoln. 



INTRODUCTION 



Ti 



HE arranging of this help for those who are seeking to 
obey the call to a higher humanitarianism, which is put 
forth by non-flesh-eating men and women, has been a 
labour of love: the labour, the result of an earnest en- 
deavour to so write the receipts that *'the way-faring 
woman may not err therein," the love, of a kind whose 
integrity may not be questioned, since it has inspired to 
the never easy task of going against the stream of habit 
and custom, and to individual effort in behalf of the 
myriads of gentle and amenable creatures, which an an- 
imality that defiles the use of the word has accustomed 
man to killing and eating. 

The name Vegetarian has come to mean one who 
abstains from animal flesh as food ; and, as some designa- 
tion is necessary, it is perhaps a suflSciently suitable one. 
This term did not, however, originally classify those 
who used a bloodless diet, but is derived from the Latin 
Homo Vegitus, which words described to the Romans a 
strong, vigorous man. The definition of the word Vegi- 
tus, as given in Thomas Holyoke's Latin Dictionary, is 
"whole, sound, quick, fresh, lively, lusty, gallant, trim, 
brave,'* and of Vegito, "to refresh, to re-create." Profes- 
sor Mayor of England adds to these definitions: "The 
word Vegetarian belongs to an illustrious family; veg- 
etable, which has been called its mother, is really its 
niece." 



12 Golden Rule Cook-Book 



The word has unfortunately become intermingled with 
various dietetic theories, but the Vegetarian who is one 
because his conscience for one reason or another condemns 
the eating of flesh, occupies a very different place in the 
world of ethics from one who is simply refraining from 
meat eating in an effort to cure bodily ills. 

Indeed, the dyspeptic frequenting the usual Vegetarian 
restaurant has little opportunity to know much about 
vegetables as food, the menu being, as a rule, so crowded 
with various mixtures which are supposedly "meat sub- 
stitutes " that vegetables pure and simple find small place. 
This book contains no meat substitutes, as such, but 
receipts for the palatable preparation of what is called by 
many "live foods," — that is, food which has no blood to 
shed and does not, therefore, become dead before it can 
be eaten. 

There will also be found lacking from the index such 
dishes as "Vegetarian Hamburg Steak," "Pigeon Pie, 
Vegetarian style," etc., which should repel rather than 
attract, by bringing to mind what Bernard Shaw has 
graphically spoken of as "scorched carcasses." 

It has been proven by myself and my household that 
flesh eating may be safely stopped in one day with no 
injury to health or strength, and that a table supplied 
from the receipts in this book can make those whom it 
furnishes with food well and strong as far as food can 
make them so. 

There are many reasons why thoughtful, cleanly, 
humane people should not feed upon animals, but there 
is a surprising deafness to this fact shown by the ma- 
jority of those active in humane charities. One mar- 
vels to see hundreds of consecrated workers in session, 
putting forth every effort for the enacting of laws for the 



hitroduction 1 3 



amelioration of the sufferings of cattle travelling to 
slaughter by car and ship, who are still content to patronise 
the butcher shop to buy food supplied by the dead bodies 
of these tortured victims of a false appetite. Mere 
thoughtlessness can make the kindest act cruelly incon- 
sistent, for I once saw a woman presiding at a meeting 
held to discountenance the wearing of aigrettes with a 
sheaf of them decorating her bonnet. This looks much 
like receiving stolen goods while denouncing theft. 

It is well to write, and legislate, and pray for better and 
kinder treatment of these frightened, thirst-maddened, 
tortured creatures on their journey to our tables, but the 
surest, quickest way to help (and this can be done even 
while continuing to work for the alleviation of their 
sufferings) is to stop feeding upon them. 

In a recent issue of a paper devoted to humane matters 
there is an indignant protest against the sufferings en- 
dured by crated chickens in a certain market, and another 
article deplores the cruelty shown to turtles in the same 
place, but when we know the writers of these protests to 
be still willing to use these creatures on their tables, it is 
not always easy to fully credit their tender-heartedness. 
In another such paper there appear from year to year 
sentimental pictures and poems extolling the kindliness 
and virtues of "the cattle upon a thousand hills," while 
those same pages print instructions on the most humane 
way of slaying them, giving as a reason for the sudden 
and painless death described that suffering "poisons the 
meat." 

The favourite phrase, "our four-footed friends," seems 
rather an anachronism in the face of our acknowledged 
relations to them as eater and eaten, for the phrase in- 
dicates a mutual pact of friendship, which, however well 



14 Golden Rule Cook-Book 



sustained by them, is dishonoured by man ; for even canni- 
bals, we are told, sink no lower than to eat their foes. 

The demand for butcher's meat may not seem materially 
lessened because I do not eat it, but it is lessened notwith- 
standing, and I rejoice to know that in the past seven 
years my abstinence from flesh must have resulted in a 
little less slaughter, and I am glad to have reduced by 
even one drop the depth of that ocean of blood. I have 
heard the Biblical statement that man was to have 
dominion over all the earth quoted as a justification for 
the eating of the lower animals. We will some day be so 
civilised that we will recognise the great truth that 
dominion implies care, and guardianship, and protection 
rather than the right to destroy. 

The first objection voiced against Vegetarianism is not 
usually against its principle, but its practice ; we are told 
that the refusal to eat meat causes inconvenience, and that 
it is best to "eat what is set before you, asking no questions 
for conscience's sake." I could respect the position of 
one who literally believed and consistently acted on this 
mandate, but where in Christendom can he be found .? 
Few of us could or would eat the flesh of a pet lamb, or 
partake knowingly of horse flesh, or could or would feel 
called upon to dine on these lines with the peoples who 
eat dog, or with so-called cannibals. The host might 
have secured, in a broad spirit of hospitality, just the 
particular carcass which most pleased his own palate, but 
courtesy seldom forces us to eat any flesh other than the 
sorts to which our own habits have accustomed us. 

There is a well-known story of an American statesman 
who was reared by Vegetarian parents in the country, and 
taken while still a small boy to dine at a neighbour's. 
During the progress of the meal a large platter was borne 



Introduction 1 5 



into the room, on which lay something the Hke of which 
he had not seen on any table. He stared in wonder, and 
finally located the resemblance and shouted, "Why, 
mother, if that isn't a dead hen!" Habit had not over- 
come his horror of that particular dead thing as food, as 
it w^ould have done had he seen dead hens served as food 
all his life. 

As to the inconvenience caused my friends when I am 
at their tables, I consider it of such small consequence 
compared to the fact that even one child should be stand- 
ing almost knee-deep in blood in some slaughter-house, 
working to supply my wants, that it is not worth a second 
thought. No one need go hungry from any well-planned 
dinner, even though no extra preparation has been made 
for the non-meat-eating guest ; but if my hostess knows in 
advance that I do not eat meat, and wishes to have pre- 
pared an especial dish, I give her the benefit of the doubt, 
and believe that she is as pleased to do it as I would be 
in her place. We like to take a little extra trouble to 
entertain our friends, and the thought expended to give 
others pleasure is perhaps the real joy of hospitality. 

Another class of objector likes to remind us that we 
take life when we eat vegetables, or drink, or breathe. A 
friend, who has since ceased to consider the unnecessary 
and cruel slaughtering of thousands of creatures daily a 
fit subject for joking, once sent me in raillery a sonnet 
which rehearsed the sad death suffered by a cabbage to 
satisfy a Vegetarian's selfish cravings. I find no qualms 
in my own conscience on this subject, but should I ever 
come to feel as these over-sensitive claim I should, I hope 
I will not then eat even the "innocent cabbage." 

Again, if the germs in the water we drink and the air 
we breathe do die by reason of our drinking and breath- 



i6 Golden Rule Cook-Book 



ing I endure no self-condemnation. Man cannot be re- 
quired to do the impossible by any Principle of Good, and 
to do each day what good he is able to do, to avoid the 
evil he can avoid, and in every difficulty choose what he 
thinks to be the lesser of two evils, is perhaps as much as 
even Divine Love expects of him to-day. 

It is well to face the unpleasant fact that there are 
occasions when in our present state of development it 
seems necessary to kill in self-defence, as it were, moths, 
rats, etc.; but even in this we can "do our best," and it 
has been well said, "angels can do no more." We can 
by care in our households greatly reduce this necessity, 
and we can always see that no creatures, although destroy- 
ing our property, pilfering or stealing, are in their death 
made to suffer. In this connection I would urge every one 
who reads these lines to never permit a piece of sticky 
fly-paper to be brought into the house, for of all cruel 
ways of destruction, this slow method, by which the 
unfortunate fly almost dismembers itself in its frantic 
efforts to escape, is one of the most fiendishly contrived. 

An advocate of Vegetarianism has truly said, "A 
vegetable diet is as little connected with weakness and 
cowardice as meat eating is with physical force and 
courage." That Vegetarians are not physical weaklings is 
no mere matter of opinion, but is proven by the giant 
Japanese wrestlers; the ancient Greek wrestlers; those 
Indian regiments of the British army showing most endur- 
ance ; by the peasantry of the world, which is seldom able 
to afford meat, and above all, by those famous Vegetarians 
who march around the globe doing the work carnivorous 
man is too weak to do, — the horse, the ox, the camel, and 
the elephant. One of our best-known cooking teachers 
and food experts printed this statement not long ago: 



Introduction 1 7 



"While meat seems necessary to the rapid development of 
the American, I must contend that a well-selected vege- 
table diet will give greater health, bodily vigour, and 
mental strength," which would seem contradictory, for 
even an American would not seem to require other food 
than that which will give him greatest health, bodily 
vigour, and mental strength. 

Nor have we cause to feel ashamed of the mentality of 
the guests at Ceres' table, which is graced by a goodly 
company; the list of names encircling the cover of "The 
Vegetarian Magazine" reads, "Adam, Hesiod, Gautama, 
Isaiah, Daniel, Plato, Zoroaster, Aristotle, Seneca, Ovid, 
Plutarch, Pope, Swedenborg, Leonardo da Vinci, Voltaire, 
Franklin, Westley, Linnseus, Shelley, Tolstoi, and King 
Oscar 11." Others are Bernard Shaw, and Maurice 
Maeterlinck (who is said to have become a non-meat 
eater to gain greater endurance for his favourite pastime 
of mountain climbing), Richard Wagner, and General 
Booth. 

But after all, the one great argument for a fleshless diet 
is the humanitarian one, and it does not seem possible 
that persons exist to-day who do not know of the horrors 
of cruelty which take place hourly, in order that meat 
may be eaten by men and women who could not look 
without sickening at the process which has made possible 
the roast upon their tables, but who are nevertheless the 
employers of every fainting child in the stock-yards, and 
every brutalised man in the shambles, whose wages they 
pay with every pound of meat they buy. The real butcher 
of an animal is the one for whom it receives its death 
blow, not the one who actually deals that blow. 

A man who recently visited some stock-yards writes : 
"We were sorry to see the Thor man make mislicks at a 

2 



1 8 Golden Rule Cook-Book 



pretty heifer. His first stroke did not fell her, and she 
staggered and looked at him so wonderingly and pathetic- 
ally. He could not strike her while her head was in that 
position, and after giving her two or three more ineffectual 
blows, she looked at him so reproachfully, as if pleading, 
' Why do you treat me so cruelly ? What have I ever done 
to you .^' Finally he got her down and out of her misery. 
I shall never take a bit of steak on my fork without seeing 
that pretty heifer lifting her stunned head to that awkward 
pounder." 

Perhaps nothing more revolting than this same writer's 
remarks anent pig-killing has been written, but since the 
words are accurately true, they should be fit to read, for 
if the words which tell the truth about meat as food are 
unfit for our ears, the meat itself is not fit for our mouths. 
He describes the pig-sticking, the skinning, and the 
process which makes the pig into pork, and then adds: 
"He goes into the cooling room, and the whole effort from 
that time is to keep him from crumbling back into dust, 
attacked by worms. Salt and brine and smoke and cold 
prevent the corpse from utter dissolution. The refriger- 
ator is a sort of Purgatory where the brute stays until he 
finally finds a cemetery in the human alimentary canal." 
Yet this man expects to again have meat "on his fork" ! 

The "Cosmopolitan" calls attention to the remarkable 
procession daily passing through a certain slaughter-house, 
as follows: "Imagine a procession of 10,000 cattle march- 
ing two by two, in a line fifteen miles long; let 20,000 
sheep follow them, bleating along twelve miles of road; 
after them drive sixteen miles of hogs, 27,000 strong ; then 
let 30,000 fowls bring up the rear, clucking and quack- 
ing and gobbling, over a space of six miles; and in this 
whole caravan, stretching for nearly fifty miles and re- 



Introduction 1 9 



quiring two days to pass a given point, you will see the 

animals devoted to death in the packing houses of 

& Co. in a single day. Surely a Buddhist would think 
that the head of that establishment had much to answer 
for. Never before in the world's history was a massacre 
of the innocents organised on such a stupendous scale or 
with such scientific system." 

People are suprisingly callous to the sufferings of those 
animals destined to become food. Recently some well- 
dressed, well-mannered men were on a train returning 
East from a Western visit, and the train coming to a stand- 
still for some reason, their conversation was plainly over- 
heard by their fellow-passengers. They were discussing 
a visit to the stock-yards, and one of them, quite convulsed 
with laughter, cried out that he really thought the most 
comical sight he had seen while away, in fact one of the 
funniest things he had seen in his whole life, was the antics 
of a pig "which had escaped out of the scalding pen!" 
The pig- sticker had evidently been as awkward that time 
as the man who missed the pretty heifer. 

It is daily less possible to buy turkeys and chickens 
minus their heads. The delicate death without the use of 
the old-time axe (which we degraded men and women 
have thought a pretty symbol to place on Thanksgiving 
Day table cards) is brought about by hanging the fowls 
up by the feet, in what fright can be imagined, an in- 
cision is then made in the roof of the mouth, and after 
bleeding to death, which, as in the case of calves or veal, 
insures solid white flesh, they are served as food to dainty 
women who can scarcely bear to kill a fly, and alas ! to 
some members of the societies for the Prevention of 
Cruelty to Animals ! 

One crate of chickens can encase more suffering than I 



2 Golden Rule Cook-Book 



want endured for me. There is first the terror in capture, 
then the suffering of being thrust, legs often tied, in the 
small over-crowded crate, then the journey in the shriek- 
ing train, and the thirst-tortured hours in the sun before 
the final twist of the neck or the blow of the axe, given in 
many cases just before natural death would render the 
fowl unfit for sale. And such food, poisoned by fear and 
suffering, is considered the most delicate, and thought fit 
to feed to invalids ! 

That all chickens do not endure the same suffering 
before death is no excuse for eating them, for some will 
have to submit to it while chicken is an article of food. 
The modern invention of fattening fowl by the machine- 
stuflSng method, to make what are called in England 
"Surrey fowls," and in America are given various fancy 
names, is so revolting that it almost makes one faint to 
read a true account of it. We are selfishly prone to com- 
fort ourselves when these things are brought to our notice 
with the thought that the lower creatures do not suffer as 
we would. The fact is that no two live beings suffer the 
same in any event, physical or mental, but the lower 
animal or bird or fish suffers in its fear and death all it is 
capable of suffering, and we have no right to make any 
creature do this for our pleasure. 

Mr. E. Bell has written, ''Dreadful are the revelations 
made by humane men, who, setting aside personal com- 
fort and peace of mind, have endeavoured to sound the 
depths of animal agony and bloodshed. The process of 
flaying alive, and even of dismembering animals before 
the breath has left their bodies, is far from uncommon in 
private slaughter-houses." 

When we witness the cruelty to horses on our streets, 
though they are property which the most unwise would 



Introduction 2 1 



naturally seek to care for, we can only imagine what must 
chance to the unfortunate creatures, already condemned 
to death and only regarded as food, at the hands of the 
hardened men whose miserable lot it is to be employed 
by Christendom to do its most evil work. 

In a pamphlet called "An Epitome of Vegetarianism" 
C. P. Newcombe writes: "Our opponents are quick to 
point out the supposed resemblance between the canine 
teeth of man and those of the carnivora, forgetting that 
they are even more prominent in the ape, the horse, and 
the camel. We accept the challenge and appeal for an 
authoritative statement of the facts to the great masters of 
science, among whom there is complete agreement, viz., 
that expressed by Baron Cuvier, the Professor of Natural 
History in the College of France, v*^ho wrote in 'The 
Animal Kingdom,' vol. i, page 88: 'Fruits, roots, and 
the other succulent parts of vegetables appear to be the 
natural food of man; his hands afford him a facility for 
gathering them, and his short and comparatively weak 
jaws, his short canine teeth, not passing beyond the com- 
mon line of others, and his tuberculous cheek teeth would 
not permit him either to feed upon herbage or devour 
flesh unless these aliments were previously prepared by 
the culinary process.' Similar opinions are expressed by 
Sir Charles Bell, F. R. S., Prof. William Lawrence, F. R. S., 
Sir Richard Owen, K. C. B., F. R. S., and Dr. Charles 
Darwin, with many others." 

While interesting in stating a case, this interests me as 
an argument but little, for if we were carnivorously made, 
with our minds, our hearts, our capacity for love and 
charity, and that great hope we have of finally manifesting 
the perfection of the sons of God, we still should control 
our tendencies by a higher law, and no more be carnivorous 



2 2 Golden Rule Cook-Book 



than we are apes, or marauders, or any other mental or 
physical manifestation from which spiritual evolution has 
lifted us high. 

But this humanitarianism does not consider alone the 
animals slaughtered, but the men, women, and children 
who do this revolting work. One packing-house in the 
West advertises over 18,000 employees; multiply this by 
thousands and one can estimate the numbers of human 
beings who are thus degraded and brutalised. In my own 
household I have made it a point of honour to demand no 
labour which I would not be willing to do myself ; I might 
fail in strength, but morally I would be willing to under- 
take any work required by me, and from the day I realised 
what I required from others if I ate meat, I became an 
abstainer from it, for no surer ethical truth can be stated 
than that we have no moral right to demand from the 
hands of another, work we would not be willing to 
undertake ourselves. 

Mr. Henry Salt has written, "Of all recognised occupa- 
tions, the work which is looked upon with the greatest 
loathing (next to the hangman's) is that of the butcher — 
the trade of doing to death countless numbers of in- 
offensive and highly organised creatures, amid scenes of 
indescribable filth and ferocity — is delegated to a pariah 
class of slaughter-men, who are thus themselves made the 
victims of a grievous social wrong." 

So large a percentage of the murderers of to-day have 
been butchers, they or their fathers before them, that 
these statistics alone constitute a sujQScient argument for 
Vegetarianism. 

Man's inhumanity to himself in this matter of flesh 
eating is rapidly being uncovered by meat inspectors, 
food experts, and hundreds of physicians the world over. 



Introduction 2 3 



The statistics comparing meat-eating and non-meat- 
eating races with regard to tuberculosis, cancer, appendi- 
citis, etc., are of the greatest interest to those who care not 
only for the health but for the mere cleanness of their 
bodies. 

Dr. B. W. Richardson, in a book called "The Field 
of Disease," says: "In Jewish communities there are a 
number of men set apart to act as inspectors of animal 
food. They attend at the slaughter-houses, and after an 
animal is slain and dressed they submit it to inspection; 
then, unless they put upon it their sign, that it is free from 
disease, it is not permitted to enter a Jewish family. It 
enters into the families outside the Jewish community, 
so that we who are not Jews actually accept into our 
bodies food which the Jews have rejected as diseased." 

The statistics taken from two small abattoirs alone, for 
one year, as given by a secretary of one Jewish ecclesiastical 
board are as follows: 

Total oxen killed 22,308 

Diseased i 7,885 

Total calves killed 3,330 

Diseased 705 

Total sheep killed 41,556 

Diseased 13,019 

According to this very nearly one-third of all the meat 
sold to Christian families is tainted by parasitical disease. 
If an animal dies of cancer, tuberculosis, etc., our laws 
protect us from the carcass, but, if slaughtered, the dis- 
eased portion is cut away and the remainder is sold as fit 
for food. Such blood is squeezed from beef and poured 
by the gallon by loving hands into the willing lips of 
consumptives and anaemics ! 



2 4 Golde7t Rule Cook-Book 



The true Vegetarian will not be seen adorned ( ?) by 
any of the reapings from a dead body, whether they be 
feathers or furs, for these have no beauty in the sight of 
those who see them in thought, dripping with the blood 
from which they can never be truly cleansed. 

Those who would "strain at gnats" while swallowing 
camels, criticise the Vegetarian for his kid gloves and his 
leather shoes; but perfect conditions do not yet prevail 
for the absolutely consistent carrying out of his principles ; 
his effort is to help to bring these to pass, and he does not 
refrain from beginning for the reason that he cannot yet 
do all. An adequate substitute for leather has been made 
which experiments have proven of value, but, as yet, there 
is no demand which justifies its manufacture. 

Many express the fear that, were w^holesale slaughter 
abolished, the earth would be overrun by the low^er 
animals; but were artificial and unnatural breeding 
discontinued we can safely trust that the animal creation 
would find its proper place in the world, as everything 
does, under the guidance of the controlling Mind which 
is Creator. 

Stop and think for a moment what the world would be 
like to-day if it were Vegetarian. If the world were Vege- 
tarian, the endless caravans of doomed creatures would 
not be ambling to the shambles; not a man would be 
brutalised by the daily slaughter of hundreds of gentle 
creatures; not a woman would be engaged in sorting 
edible parts from the dissected carcasses, making all 
red around her; not a child would be standing deep in 
offal, seeking useful bits of dead bodies; '* where sym- 
pathy is, cruelty is impossible," therefore, not a dog 
would be maltreated, not a cat selfishly deserted to starve, 
not a horse cruelly beaten, and not a vivisectionist could 



Introduction 2 5 



be found on the face of the earth ! Those who had learned 
to be just to the lower animals would not fail in their 
duties to man, and in this' millennium, prophesied in 
Isaiah xi: 9, slaughter-houses, transport cars, and cattle- 
ships would be empty, and the fields and meadows would 
be filled with labourers under the clear sky, tilling the 
ground to provide the food of man. 

M. R. L. S. 

Providence House, Chestnut Hill, Mass. 



1 DO not see how it is 
possible that so many good 
people remain meat-eaters. 
Count Leo Tolstoi. 



THE KITCHEN 



T 



HERE is no room in the house which requires such 
careful furnishing as the kitchen, and much time may be 
saved there if the right thing is in the right place, for just 
as truly as "the means to do ill deeds make ill deeds done," 
do the means to do things well tend toward their being 
done. 

To house-builders I would urge that it pays to have a 
white enamelled sink, and to insist that no sand-soap or 
scouring soap be used on it, as this removes the finish and 
makes it less easy to keep it spotless. See that a package 
of one of the cleaning powders is placed near the sink, 
convenient for use the first time the maid looks about for 
materials, and over the sink on small hooks have hung 
two or three different shaped sink brushes. An enamelled 
soap-dish should be fastened above the sink, and on the left 
of it a grooved, slightly slanting draining board for washed 
dishes ; hanging under this on a large hook should be the 
enamelled dishpan and back of it a wire drainer, both 
hanging free from the wall. 

Any kitchen can have a chair-rail put around it, and this 
four-inch wide board should be arranged with small hooks 
placed at a distance of ten or twelve inches apart, and on 
these should hang the enamelled spoons, strainers, egg- 
beater, small jugs, and the saucepans, the bottoms of 
these being always in evidence and not out of sight in 
cupboards. The Europeans have always had their cook- 



30 Golden Rule Cook-Book 

ing utensils displayed as a part of the kitchen furnishing, 
and when this is done there is less temptation to neglect 
their absolute cleanliness. 

One of the comforts of my kitchen is a holder for 
saucepan covers; I was about to invent such a holder 
when I found that the wire ones made to display half a 
dozen handsome plates were perfectly suitable. One of 
these hangs beside the stove and the covers are con- 
veniently at hand when required. 

A cupboard built in the kitchen, sixteen inches deep 
and six feet across, will hold all the casseroles, baking-pans, 
tins for spices, etc., which the usual family requires. Mine 
was built with this conviction, and if it becomes over- 
crowded, I know it has things in it which do not belong 
there, and a few moments given to overseeing its rearrange- 
ment always leave it with all the space required. 

The table shown in the illustration is becoming well- 
known in American kitchens ; the deep drawers for flour, 
etc., are a convenience not easy to estimate, but the fact 
that two sizes of pastry boards slide snugly into their 
places under the top is its best feature. 

A ball of string in a holder hung up with small scissors 
attached, a neat calendar, a washable tablet for orders, a 
burnt- match holder, a match-box holder fastened near 
the stove, a small mirror on a door or in an inconspicu- 
ous corner, and a wall clock are things which I advise 
the young housekeeper to see securely placed in her 
kitchen before the pictures are hung in the drawing- 
room. 

A plate-rack is not only always quaint and decorative, 
but is most useful and labour-saving. A pestle and mor- 
tar should be among the utensils of every kitchen, as well 
as a vegetable mill, and a small hard-wood board, used 



The Kitchen 3 i 



exclusively for the cutting of fruit, vegetables, etc., which 
are to be sliced, saves many a cut finger, as the plate 
usually used is not the proper shape or texture for such a 
slippery process. 

A piece of thick glass measuring about 7x9 inches, and 
bound about the edges with heavy gummed paper or 
linen, is useful to lay upon the open pages of the cook- 
book, and serves the double purpose of holding it open at 
the required page and of protecting it from floured or 
buttered fingers. 

A plentiful supply of the small earthenware dishes, 
called casseroles, marmites, ramekins, and gratin dishes, 
is especially useful in the Vegetarian's kitchen. 

Those building homes should see that the place on 
which the stove is to stand is covered with suitable tiling, 
and this should extend for two feet or more around the 
stove. The floor itself is best covered with linoleum, 
and if a colour scheme is carried out in this room, as it 
may well be in these days of many-coloured enamelled 
ware, it can be accented by the linoleum chosen and the 
kitchen thus made as beautiful for its purpose as any 
room in the house. 



I HAVE not partaken of 
a fellow creature for fifteen 
years. — Bernard Shaw. 



THE DINING ROOM 



IF a breakfast room is not used, a small winged table 
set in a sunny corner, or bay-window recess of the dining 
room, and used as a breakfast table, is an improvement 
upon breakfast at the large dining table, and can be 
arranged in almost any dining room. 

If pictures are hung in this room nothing less appropriate 
than those usually chosen as fit subjects for its walls can 
be imagined. Engravings showing the gentle deer hunted 
to his death, with the dog's fangs already buried in his 
flesh, stuffed heads of the same animal, and paintings of 
dead fish, ducks or grouse, hanging by their feet, should 
not give pleasure to or improve the appetites of humane 
people. If pictures are used let us have those which 
depict life, joy, kindness, and beauty rather than cruelty, 
bloodshed, and death. 




A DINING-ROOM FIREPLACE 



^MONG the noblest in the land. 

Though he may count himself the least. 

That man I honor and revere 
Who without favor, without fear, 

In the great city dares to stand 

The friend of every friendless beast. 
Henry Wadsworth Longfellow. 



SUGGESTIVE COMMENTS 



T] 



SEASONING 



HE subject of seasoning is indeed holy ground in 
culinary matters, and after much thought and experiment 
I have decided that the phrase so deplored by young 
housekeepers, "season to taste," is after all not the 
worst one to use. No such inaccurate directions were 
to appear in this cook-book when planned, but I have 
finally decided with the army of wiser cooks who have 
preceded me that accurate measurements in seasoning 
are dangerous to success. Not only do tastes vary, but 
much depends on the time the seasoning is added, on the 
rapidity with which the food is cooking, etc. With this in 
mind, and very long prejudice against the old phrase 
above mentioned, I have compromised and frequently 
been tempted to state quantities of salt and pepper, 
usually regretting when I have. The truth is, unless one 
can "season to taste" one cannot cook palatable dishes, 
and my final word on the subject is that it is well to always 
use a little more salt and pepper than seems advisable, and 
then just before serving add a little more ! 

MEASURING 

Weights as a means of measuring quantities have been 
avoided in these recipes, as I can see no advantage to the 
system which uses them, and I have been able to show 



40 Golden Rule Cook-Book 



even English cooks that the scales are not the most neces- 
sary part of the kitchen furnishing, and they have become 
devoted to our simple method of using the kitchen cup as 
the standard. It holds J pint, and 2 cups, therefore, hold 
1 pint ; 4 cups hold 1 quart ; and I find no fault with the 
old couplet, — 

" A pint 's a pound 
The world around." 

It usually is, and one cannot go far wrong in acting as 
if it always were. 

THICKENING 

In thickening sauces and soups, ordinary flour can 
always be used and cornstarch also, and as a rule I have 
said "flour" only in these recipes, but have only refrained 
from always advising potato-flour because it would have 
confused many who cannot obtain it in America. In 
Germany it is always used, and when it can be had is far 
nicer for thickening all vegetable sauces and soups than 
any other sort of flour. 



AN HERB GARDEN 

No one thing pays better for the little trouble expended 
than a small herb garden. Buy two or three tarragon 
plants, cover them in the winter, and in the autumn pick 
the leaves to make vinegar and to dry. Plant chervil, 
parsley, thyme, chives, and a plant of rosemary. 

A window-box will keep parsley and chives on hand, 
and a clump of chives from the market will grow for weeks 
if set in a bowl and watered occasionally. 



Suggestive Comments 4 1 



GELATINE 

Instead of the usual gelatine use must be made of arrow- 
root or a gelatine advertised to be purely vegetable. One 
tablespoon is usually allowed to 1 pint of liquid, but 
experiments must be made and there will usually be 
directions found with the package. 

FAT FOR FRYING 

The Vegetarian can well afford to do away with that 
doubtful economy, cooking butter. For ordinary frying 
use good butter ; for deep fat use a good brand of cooking- 
oil, or cocoanut butter. 

CANNED GOODS 

It seems to be a habit with many people to decry the use 
of canned vegetables, although I believe there are few 
households which subsist without them. My experience is 
that the best grades of canned vegetables are often far 
sweeter and better, fresher in fact, than vegetables that 
can be bought in city markets. The housekeeper should 
make it a point to know which brands she prefers and to 
trade where she can get them; and where no retailer 
carries them she can usually obtain cases containing two 
dozen each from the preservers themselves. A little 
trouble taken in the autumn to stock the store-room, 
instead of ordering "a can of peas" now and then at 
random, saves time and trouble in the end. Among the 
canned vegetables which are put up and sealed the day 
they are picked by the best firms are beets, peas, corn, 
spinach, hard-shelled beans, tomatoes, stringless beans, 



42 Golden Rule Cook-Book 



wax beans, mushrooms, pimentos, okra, okra-tomato, 
asparagus, etc. ; and the saving of time and labour in the 
preparation of beans, spinach, and beets especially, is 
worth consideration. People make the mistake of merely 
warming up canned goods and then serving them, whereas 
when the can is opened the vegetables are only ready to 
be seasoned and finished as they would be had they been 
boiled at home. Good canned vegetables are not easy 
to improve upon, and I serve them constantly to people 
who will not easily credit my statement that they are not 
so-called "fresh" vegetables. 



/ WILL not kill 
or hurt any living 
creature needlessly, 
nor destroy any beau- 
tiful thing, but will 
strive to save and com- 
fort all gentle life and 
guard and perfect all 
natural beauty upon 
the earth. 

John Ruskin. 



SOUPS 



M. 



.OST clear soups can be greatly improved in colour 
by using a small quantity of vegetable soup browning, or 
caramel. Do not overdo it, however, as the flavour is not 
pleasant when too pronounced. All cream soups should 
be cooked in a double boiler. 



VEGETABLE STOCK 

Few meat stocks have of themselves more flavour than 
vegetable stock, that is, the water in which vegetables 
have cooked. The water in which rice, onions, leeks, 
celery, beans, cabbage, etc., have boiled is valuable in 
Vegetarian cookery, and the wise cook will use it in many 
ways to enhance the flavours of soups and sauces. 



A SIMPLE CONSOMME OR STOCK 

A simple way of preparing a rich, clear consomm^ is to 
wash well J cup of German lentils, drain them and toss 
them for ten minutes in a saucepan in which 1 tablespoon 
of butter has been melted. Then pour on them 5 cups of 
cold water, set them over a hot fire, and let them boil 
rapidly about half an hour only. Drain, and strain 
through a fine cloth, and return to a clean saucepan with 
1 bay leaf, 1 slice of onion, 2 cloves, and J teaspoon of 



46 Golden Rule Cook-Book 

celery seed; simmer slowly for fifteen minutes, season 
with salt and pepper, and add a little sherry if liked. 

If the lentils are cooked longer, it will make a cloudy 
soup, which will be stronger but not clear. 



CLEAR BOUILLON OR CONSOMME 

There are various vegetable extracts in the market 
which, when diluted, make delicious stock, or clear soup. 
If these are not available, a clear vegetable broth may 
be made as follows: 

Wash 3 cups of any dried beans or lentils, and put them 
to soak in a covered earthenware dish with 10 cups of 
water for twelve hours or so. Then empty with that 
same water into a kettle, and let come slowly to the boil- 
ing point, skim frequently, and do not let it actually boil. 
When clear, and there seems no further need of skimming, 
add 1 cup each of cut onions, carrots, turnips, 1 table- 
spoon of parsley, 1 tablespoon of salt, 1 clove of garlic, 
and 1 teaspoon of thyme, etc., 1 tablespoon of celery seed, 
and 1 bay leaf. 

Let boil up once, and then place on the back of the 
stove to barely simmer for two hours ; then strain through 
a fine sieve, and a good broth is made. The beans, etc., 
can be utilised in a deep pie, or with brown or white sauce 
in crust cups, in a curry, or many other ways. 

To make this into a strong, clear soup put 2 table- 
spoons of butter in a saucepan, and when melted add 
J cup each of chopped onions, carrots, turnips, and celery, 
^ cloves, and a bit of parsley ; fry until somewhat browned, 
then cover with 6 cups of the broth, and let simmer very 
quietly for two hours. Skim often, drain, let cool, remove 



Soupi 



47 



any grease from the top, and to clarify add to it, when 
cold, the slightly beaten yolk of 1 egg and the whites of 
3, then set over a hot fire and stir vigorously, watching for 
the first sign of boiling. At this, remove to a place where 
it cannot even simmer, but will be warm for half an hour, 
and strain through a fine, clean cloth. A wineglass of 
sherry may be added if to be served in cups. 



CREAM OF ARTICHOKE 

Scrape and slice enough Jerusalem artichokes to make 
2 cups, and cover them with cold water. Let them stand 
for fifteen or twenty minutes, and put them in a saucepan 
with 2 quarts of cold water or milk, or 1 quart of each, 
and let them cook for an hour or until thoroughly soft. 
Now rub them through a sieve with 2 cups of the stock 
in which they cooked, and return to the fire. When boil- 
ing add 1 tablespoon of butter and 1 of flour, rubbed 
together, and 1 teaspoon of salt and 1 saltspoon of pepper, 
and cook about ten minutes before adding 2 cups of hot 
milk, or 1 cup of milk and 1 cup of cream. Stir well and 
let boil up once before serving. A teaspoon of chopped 
parsley or chives improves the appearance and taste of 
almost any cream soup. 



CREAM OF ARTICHOKE WITH NASTURTIUMS 

Make the plain cream of artichoke soup as in preced- 
ing recipe, and add before straining 1 handful of nasturtium 
leaves and blossoms ; or, instead, add 1 tablespoon of these, 
finely minced, to the soup before serving. 



48 Golden Rule Cook-Book 



ASPARAGUS SOUP 

Use 1 can of asparagus, cut off the tips, and lay them 
aside. Cut up the stalks, cover with 4 cups of cold milk 
(or use half water and half milk), and let cook slowly in 
a double boiler for half an hour ; then strain, pressing the 
asparagus well to extract the flavour. Return to the 
saucepan, add 1 teaspoon of sugar, 1 tablespoon of 
butter, into which 1 teaspoon of flour has been made 
smooth, season generously with salt and pepper, add the 
asparagus tips, 1 cup of milk, and, just before serving, 1 
tablespoon of whipped cream. A tablespoon of minced 
onion fried for ten minutes in butter is sometimes added 
to the stalks while cooking. 

BARLEY AND TOMATO SOUP 

Cook 1 can of tomatoes and 1 chopped Spanish onion 
together for fifteen minutes, then rub through a wire 
sieve; add 3 tablespoons of pearl barley, 1 tablespoon 
of butter, some pepper and salt, and cook for one hour, 
until the barley is soft. Re-season before serving. 

BLACK BEAN SOUP 

Soak 2 cups of beans for twelve hours or more, and 
then drain them and put into 8 cups of cold water ; add 3 
whole cloves, 3 whole allspice, and 3 whole peppers, salt 
well and boil gently for two hours, rub through sieve, and 
reheat. Mix 1 tablespoon of thickening flour, and 1 
tablespoon of butter and water, and stir into the soup at 
boiling point; season afresh and pour into a tureen in 
which are placed, neatly sliced, 1 hard-boiled ^gg and half 



Soups 



49 



a dozen seeded slices of lemon. This soup is improved 
by adding 1 wineglass of sherry, or one may substitute for 
it a few drops of Tomato Chutney or Worcestershire sauce. 



BELGIAN SOUP 

Take 4 cups of diced turnips and put them in a sauce- 
pan with 2 tablespoons of butter, and stir for ten minutes 
over a slow fire ; then stir in 2 cups of water, 2 teaspoons 
of brown sugar, and plenty of pepper and salt, and let 
simmer for another ten minutes ; add 2 cups of milk 
thickened with 1 tablespoon of flour, let boil up, stirring 
constantly, and serve with croutons. 



PLAIN BEAN SOUP 

Wash 2 cups of any sort of dried beans and soak twelve 
hours or more in cold water. Before using, strain them 
and cover with 8 cups of cold water. Put over the fire 
and let cook gently for four hours, then rub them through 
a sieve into their own stock, season with 1 tablespoon of 
salt and \ teaspoon of pepper and 1 tablespoon of butter, 
and let them cook ten minutes longer. Serve with half- 
inch squares of toast in the tureen. 



BROWN BEAN SOUP 

Take 1 cup of brown beans and J cup of German 
lentils, wash well and put in a saucepan with plenty of 
cold water, 2 or 3 chopped onions, 1 stalk of celery, 1 
bay leaf, and simmer together for three hours, then strain. 
If a thin soup is wanted, do not press any of the pulp 

4 



50 Golden Rule Cook- Book 



through the strainer, but if it is hked somewhat thick, do 
so. Return the strained soup to the saucepan and thicken 
with 1 teaspoon of thickening flour. This is now deU- 
cious soup stock, and can be served plain, or varied by 
adding peas, diced carrots, spaghetti, a few drops of 
sauce, a Uttle sherry, tomato catsup, or curry powder. 
Season well with salt and pepper before serving. 

RED BEAN SOUP 

Soak for 8 hours or more 2 cups of red beans, then put 
them in a large saucepan containing 8 cups of cold water, 
1 cup of milk, and 2 onions halved, each having 4 cloves 
stuck in it. Let cook for two hours, then press through a 
sieve, reheat, adding just before serving 1 wineglass of 
claret and fresh seasoning of salt and pepper. 1 hard- 
boiled egg chopped fine is an improvement to this soup. 

LIMA BEAN CREAM SOUP 

Soak 2 cups of dried lima beans for several hours and 
then put them in a saucepan with 1 cup of cold water and 
1 cup of milk and let them cook for two hours, adding 
salt when they have partly cooked. Put 1 tablespoon of 
butter in a frying pan, and when melted add 1 onion 
chopped fine. Let cook slowly until browned, then scrape 
the contents of the frying pan into the saucepan contain- 
ing the beans, and add 1 tablespoon of tomato catsup or 
chutney and press all through a sieve, and re-season before 
serving. If liked a little thick, use 1 tablespoon of flour, 
made smooth in \ cup of milk or cream, to thicken. A 
tablespoon of whipped cream in the tureen is always an 
improvement to a cream soup. 



Soupi 



51 



DUTCH CABBAGE SOUP 



Make exactly like Cockie-Leekie soup, using the water 
in which a cabbage has boiled for stock and adding ^ cup 
of finely chopped cabbage instead of using any of the 
barley to return to the strained soup. Those who like 
caraway seed will enjoy the addition of 1 teaspoon of these 
to the soup. If used, add them with the chopped cabbage 
after the other seasoning has been removed. 



CALCUTTA BISQUE 

Put 1 cup of tomato pulp in a saucepan and with it 1 
bay leaf. When hot add to it 1 saltspoon of soda, and as 
it foams stir slowly into it 3 or 4 cups of milk, 1 teaspoon 
of curry powder, 1 teaspoon of butter, and 1 saltspoon of 
salt. Let boil up once and serve with croutons. 

The water in which rice has boiled or any vegetable 
stock may be substituted for milk and the soda then 
omitted. 

CANTON STEW 

Put 2 cups of finely shredded cabbage in enough water 
to boil and let cook slowly until tender, which should be 
in about three quarters of an hour. When the cabbage 
has been cooking half an hour, add a cup of milk, and 
when it is nearly done put in 2 cups of milk ; let boil up 
once, then season with salt, black pepper, and pour in a 
hot tureen, in which should be laid 1 teaspoon of butter. 
Those who like oyster crackers served in or with milk 
stews can use them with this soup which greatly resembles 
an oyster stew in flavour. 



52 Golden Rule Cook- Book 



CARROT BROTH 

Scrape and cut 3 or 4 large carrots (or more of the small 
French sort) in eighths lengthwise and boil them until ten- 
der. Put 2 tablespoons of butter in a saucepan, and when 
melted add 1 scant half cup of oatmeal to it, putting in 
1 tablespoon at a time and stirring carefully with a wooden 
spoon until all the butter is taken up ; then put in 1 ladle 
of stock in which the carrots have been cooked, and con- 
tinue stirring ; then another ladle of stock, and so on until 
a cup and a half of stock has been added during ten min- 
utes' slow cooking. Now put in another cup of stock and 
let cook ten minutes ; then, as the soup will be getting too 
thick, add another cup of stock and so on, thinning the 
soup with additional stock until the oatmeal is thoroughly 
cooked. If Quaker Oats is used, the soup will only have 
to cook about forty minutes, and it is best to strain it 
before serving; fine Scotch meal will take longer, but 
does not need to be strained and thickens somewhat 
better. 

When the soup is half cooked add 1 teaspoon of salt, 
1 saltspoon of pepper, and a dash of nutmeg. (Serve the 
carrots with a plain sauce or warm them up next day in 
some of the ways mentioned under Carrots.) 



CREAM OF CARROT AND ONION 

Take 2 cups of grated carrot and 1 chopped onion and 
fry for ten minutes with 1 tablespoon of butter and then 
cover with 4 cups of cold water and let boil. Add salt and 
pepper and in twenty minutes 1 cup of milk in which 1 
tablespoon of flour has been dissolved. 



Soup:, 



53 



CREAM OF CARROTS 



Put % cups of grated carrot with 1 pint (2 cups) of cold 
water in a double boiler, and when heated add 2 table- 
spoons of butter and 1 teaspoon of sugar. Let cook for 
an hour, then add \ cup of stale bread crumbs and 2 cups 
of water, and let cook half an hour longer. Rub the con- 
tents of the double boiler through a fine sieve, add 1^ cups 
of hot milk, 1 tablespoon of salt and a saltspoon of pepper, 
and return to the boiler. Beat % egg-yolks in J cup of 
milk, and when the soup boils again stir them into it. 
Stir hard for one minute and serve. 

CREAM OF CHEESE 

Put 1 quart (or 4 cups) of milk in a double boiler, and 
put with it f of a cup of grated cheese, 1 teaspoon of 
grated onion, 1 teaspoon of some piquant sauce, \ tea- 
spoon of salt, a dash of cayenne pepper, and 1 tablespoon 
of flour and 1 of butter rubbed together. Stir until smooth, 
then beat the yolks of 2 eggs with 2 tablespoons of milk, 
put in the tureen, and pour the boiling soup over them, 
stirring during the process. Add a little salt and serve 
with croutons. 

CREAM OF CAULIFLOWER 

Take a good-sized cauliflower, and let it soak in cold 
water, which is slightly salted, for half an hour; then drain 
it and put it, head upwards, in a saucepan which is not 
over large, and let it cook for half an hour uncovered. Put 
in a double boiler 1 quart of milk (4 cups), 1 onion and 
1 bay leaf, and let them cook together while the cauli- 



54 Golden Rule Cook-Book 

flower is boiling. Drain the cauliflower when done, and 
reserve \ cup of the little sprays which form the head, 
mash the remainder in a wooden bowl, and add to it 2 
cups of the stock in which it boiled and put in with the 
boiling milk; stir well, and let cook five minutes, then 
put through a sieve and return to the fire with a thickening 
of 1 tablespoon of flour rubbed together with 1 tablespoon 
of butter, season lightly with salt and pepper and a dash of 
nutmeg, add the ^ cup of cauliflower as a garnish, and 
let cook ten minutes more before serving. A tablespoon 
of whipped cream is an addition if added at the last. 



CHESTNUT SOUP 

Peel and blanch 1 quart of Italian chestnuts and chop 
them fine, then boil for half an hour in 2 quarts of water. 
Strain the chestnuts and crush them to fine pulp in a 
mortar, and gradually stir on this 1 quart of the stock in 
which the chestnuts cooked, and then rub all through a 
sieve. Return to the fire in a saucepan with 1 cup of 
bread crumbs, 1 tablespoon of salt, and 1 saltspoon of 
pepper. Cook for half an hour, then strain again, and add 
2 cups of milk and a grating of nutmeg, and 1 tablespoon 
of browned butter, and reheat to boiling point. 



CREAM OF CELERY 

Wash and scrape and cut into half-inch pieces what will 
make 1 cup of celery ; put it into 1 quart of boiling salted 
water and cook for nearly an hour or until very soft, then 
mash it in the water in which it was boiled. Put 1 tea- 
spoon of chopped onion, 2 bay leaves, some mace, and 2 



Soup!. 



55 



cloves into 2 cups of milk, let simmer for ten minutes, and 
add it to the celery pulp. Now press through a sieve and 
return to the double boiler in which the milk was cooked. 
Melt 1 tablespoon of butter and blend it with 1 tablespoon 
of flour until smooth, and stir it into the boiling soup ; then 
season with salt and pepper. Boil five minutes and strain 
into a hot tureen in which a pat of butter and 1 tablespoon 
of whipped cream have been put. The addition of 1 table- 
spoon of chopped chives is an improvement to the appear- 
ance and taste, or parsley may be used if preferred. 

CREAM OF CHESTNUT 

Shell and blanch and cut in quarters 2 cups (1 pound) 
of Italian chestnuts and cover them with 2 cups of boiling 
water. Add 1 slice of onion (or a drop of onion juice 
extract), \ cup of chopped celery (or 1 teaspoon celery 
seed), 1 bay leaf, 1 sprig of parsley, and 1 saltspoon of 
paprika. Cover and boil until the chestnuts are tender, 
— about half an hour. Then grind in a mortar, or press 
through a colander or vegetable mill, and add 1 quart 
(4 cups) of milk, and 1 tablespoon of butter and 1 of flour 
rubbed together, and cook for three minutes ; then add 1 
teaspoon of salt, and press all through a fine sieve and 
reheat before serving. 

CREAM OF CORN 

Put 1 quart of milk and 1 can of corn in a double boiler 
and let boil ; mix 1 teaspoon of butter and 1 of cornstarch 
or potato-flour together, and add to the corn ; season with 
salt and pepper, and stir for one minute ; then press through 
a sieve and add 1 tablespoon of minced green peppers. 



56 Golden Rule Cook-Booh. 



COCKIE-LEEKIE 

Put 2 tablespoons of butter in a saucepan, and when 
melted stir in, a spoonful at a time, 1 cup of pearl barley, 
taking ten minutes to add it all ; then cover with 8 cups 
of carrot or onion broth (or use water), and add 2 bay 
leaves, 1 onion with 4 cloves stuck in it, a bouquet of herbs 
and parsley, 1 stalk of celery, and let simmer for one hour 
and a half, then strain, reserving some of the barley. 
Prepare leeks by washing and cutting into 2-inch lengths 
(using some of the green) , and slicing lengthwise, and add 
them to the soup ; put in the barley, and let cook twenty- 
five minutes and season with salt and pepper. 



CREOLE SOUP 

Put 1 can of tomatoes, 1 quart of water or vegetable 
stock, 1 sliced onion, and 1 small sliced carrot, and 1 
chopped green pepper together in a saucepan, and let 
cook for half an hour, then rub through a fine strainer. 
Return the strained mixture to the double boiler and put 
in 2 scant tablespoons of boiled rice, 1 teaspoon of salt, 
\ teaspoon paprika, 1 tablespoon of sugar. Cream 2 
tablespoons of butter with 1 tablespoon of flour, and stir 
into the soup ; let boil up once and serve. 



CREAM OF CURRY 

Put 1 quart (or 4 cups) of milk in a double boiler with 
1 onion with 4 cloves stuck in it, and when hot thicken it 
with 1 tablespoon of thickening flour rubbed smooth with 
1 tablespoon of butter; add 2 tablespoons of boiled rice, 



Soups 



57 



and 1 hard-boiled ^gg chopped fine, and 2 teaspoons 
(more if Hked) of curry powder or paste. Remove the on- 
ion and serve with croutons. One tablespoon of chopped 
chives or pimentos is an addition to the soup. 



FLORENTINE SOUP 

Melt 2 tablespoons of butter in a saucepan, and put into 
it f of a cup of finely chopped onions and stir over a 
moderate heat about five minutes and then add 2 full 
cups of very thinly sliced turnips; stir these with the 
onions for another five minutes and then add 2 table- 
spoons of flour and gradually add 2 pints of boiled milk 
mixing all well together ; watch it till it boils and then let 
simmer gently, stirring frequently during twenty minutes 
or half an hour, until the onions are quite soft. Then add 
2 more cups of milk, and when this boils add 1 cup of 
tomato puree (either canned tomato soup or canned 
tomatoes), or 1^ cups of sliced fresh tomatoes, using a 
pinch of soda to prevent curdling. Now press the contents 
of the saucepan through a fine sieve, add a heaping tea- 
spoon of butter, reheat, and serve with croutons and 
1 tablespoon of whipped cream. 



HEILBRONN SOUP 

Take 3 quarts of water in which vegetables have been 
boiled (preferably onions or leeks) and let simmer. In 
another enamelled pan put 1 tablespoon of butter; when 
melted stir in slowly with a wooden spoon \ cup of 
barley, adding a little at a time, until butter is well "taken 
up." Let it cook for five minutes, stirring constantly. 



58 Golden Rule Cook-Book 



then add (a ladle at a time) 6 or 8 ladles of the hot stock, 
putting in this amount during ten minutes of stirring. 
Add \ the remaining stock, and salt, pepper, and some 
nutmeg, and let simmer twenty minutes ; then the remain- 
ing stock and simmer another one-half hour. Peel | 
pound mushrooms and cut in 4 or 6 pieces each; fry 
them in butter for five minutes, and add to soup ten 
minutes before serving and season afresh. 



JULIENNE SOUP 

Strain any clear vegetable soup, and to each 2 cups of 
broth add \ cup of dried "Julienne;" season with salt 
and pepper and 1 tablespoon of browned butter. 

RED LENTIL SOUP 

Soak 2 cups of Egyptian lentils in water for eight of 
ten hours, then drain and shake dry. Put 2 tablespoons 
of butter in a saucepan and when melted add \ of the 
lentils and stir well with a flat-ended wooden spoon, 
letting them cook very slowly; then add another third, 
and after stirring a few moments, add the remainder. 
Pour on 6 cups of cooled water in which leeks or onions 
have boiled, and let simmer for an hour or until the lentils 
are tender ; press through a sieve and return to the fire to 
reheat. Smooth 1 teaspoon of flour with 1 teaspoon of 
butter and add to the soup, season with salt and pepper 
and a dash of nutmeg. Instead of the flour and butter 
1 well-beaten egg may be vigorously stirred into, the soup 
after removing it from the fire. 

If Egyptian lentils cannot be obtained, canned or dried 
red kidney beans may be substituted. 



Soupi 



59 



CREAM OF LENTIL 



Wash 2 cups of Egyptian lentils, then let them soak in 
2 quarts of water for twelve hours or more and put them, 
in this same water, where they will simmer gently over a 
slow fire. Put 1 tablespoon of butter in a frying pan, and 
when melted add to it 2 large onions, sliced, 2 carrots 
and 1 turnip diced, and fry until a delicate brown; add 
these to the lentils and let cook slowly for about two 
hours. Press through a sieve, return to the fire, add 2 cups 
of milk and just before serving, 1 tablespoon of whipped 
cream, and season with salt and pepper. 

HUNGARIAN SOUP 

Put 1 cup of German lentils in a saucepan with 2 cups 
of cold water or vegetable stock, and let boil for an hour. 
If the water is absorbed before the lentils are tender, add 
a little more. At the end of the hour pour over them 6 
cups of hot water or stock. 

Put 1 tablespoon of butter in a frying pan, and when 
melted add 1 small onion chopped fine and 1 tablespoon 
of flour and 1 clove of garlic. When browned add this to 
the soup and at the same time put in ^ cup of diced 
potatoes. Let simmer gently for half an hour, then press 
through a sieve, return to the fire, season well with salt 
and pepper, and add 1 tablespoon of lemon juice or 
reduced vinegar before serving. 

PUREE MONGOLE 

Put 1 can of tomatoes in a saucepan and with it 2 cups 
of strong vegetable broth, 1 stalk of celery, 1 slice of onion, 



6o Golden Rule Cook-Book 



1 bay leaf, 3 allspice, 3 cloves, salt and pepper, and let 
cook slowly for half an hour. Pour the liquid through a 
sieve, pressing with it as much of the tomato as will go, 
reserving the celery. Return to the saucepan, add 1 
tablespoon of reduced vinegar, 1 tablespoon of boiled 
peas, 1 tablespoon of canned string beans, split in half, 
and the cooked stalk of celery shredded into thin strips 
two inches long ; let simmer for five minutes, season with 
salt and pepper, add 1 tablespoon of butter, remove from 
the fire, and beat vigorously into the soup 1 well-beaten 

egg. 

MUSHROOM BISQUE 

Cut up with a silvered knife about 1 cup of fresh mush- 
rooms, wash and drain, toss about in 2 tablespoons of 
melted butter for ten minutes, then stir in 1 tablespoon 
of flour made smooth in a little milk, and add 1 quart of 
milk and let simmer half an hour. Season with salt and 
paprika, and press through a sieve, reserving half the 
mushrooms. Add these to the soup, and serve with 
croutons. 

MUSHROOM SOUP 

Take J of a pound of fresh mushrooms, f of a cup of 
small white beans, the rind of half a lemon, 1 Spanish 
onion in which 5 cloves have been stuck, a small piece of 
mace, some parsley and thyme, and, after preparing for 
cooking, let boil for an hour or more in 2 quarts of water ; 
then press all but a few of the mushrooms through a wire 
strainer, return to the saucepan, add 2 tablespoons of 
butter, pepper, and salt, J teaspoon of soup browning, 
and, after cutting them in several pieces, add the reserved 
mushrooms and serve. 



Soupi 



6i 



MUSHROOM STEW 



Select mushrooms that are white and firm and small, 
wash them carefully one at a time with the hands, and 
put 1 heaping cup of them into 4 cups of milk and let 
heat, without boiling, for 15 minutes. Then add 1 table- 
spoon of butter, plenty of salt and pepper, and serve in a 
hot tureen with crisp crackers. 

NOODLE OR ALPHABET SOUP 

Strain any one of the vegetable soups for stock, add J 
cup of noodles or *' alphabets" fifteen minutes before 
serving. 

CREAM OF ONION SOUP 

Chop enough onions to make 4 cups, and put them in a 
large saucepan with 2 tablespoons of butter and stir them 
for five minutes; then add 1 small onion with 4 cloves 
stuck in it, a sprig of parsley, and a bay leaf, cover with 
6 or 7 cups of water, add salt and pepper, and let cook 
gently for three quarters of an hour. Press all through a 
sieve, and return the liquid to the saucepan; add 1 
tablespoon of flour blended with 1 tablespoon of butter, 
also 2 cups of milk (or half cream), and let boil up once 
before serving. One tablespoon of chopped chives may be 
added, also 1 tablespoon of whipped cream. 

OKRA SOUP 

Cut into small pieces 2 cups (1 can) of okra, use 1 can 
of green peas, 1 of green corn, 1 cup of shell beans, 2 
onions, 1 slice of carrot, 1 slice of turnip, 2 tomatoes, and 



62 Golden Rule Cook-Book 



some celery, or use celery salt. Put 2 tablespoons of 
butter in a frying pan, and when melted add the chopped 
onion, carrot, and turnip, and cook ten minutes ; then put 
with the okra, celery and beans into 4 cups of water. 
Cook for one hour, then add salt and pepper and the 
tomatoes, corn, peas, and celery, and simmer for half an 
hour. Do not strain to serve, but if too thick, thin with 
stock or water. 



ONION SOUP AU FROMAGE 

Slice 6 ordinary onions or 3 large Spanish ones, and put 
in frying pan with 2 heaping tablespoons of butter, and 
let fry very slowly until the onions are a rich dark brown, 
— about fifteen minutes ; then scrape the contents of the 
pan into a large marmite, add 1 large tablespoon of butter, 
some pepper and salt, and nearly fill the casserole with 
tepid water, or with water in which onions have boiled; 
cover and let cook slowly half an hour, and then stir in 
2 teaspoons of soup browning. Take 4 thick slices of dry 
rye bread, spread them thickly with grated cheese, and 
lay these in the soup pot ; remove the cover and let cook 
five minutes more, and serve in the marmite. 



NEW GREEN PEA SOUP 

Shell half a peck of peas and wash the pods. Put the 
pods in a large kettle and almost cover with boiling water ; 
let them simmer for half an hour, then strain these out, 
and put the peas in this water to boil until tender. The 
length of time this takes depends on the freshness of the 
peas. Save out 1 cup of the peas and press the remainder. 



Soupi 



63 



water and all, through a sieve, and add to them 1 pint of 
milk, then return to the fire. Rub together 1 tablespoon of 
flour and one of butter and stir into the boiling soup ; then 
add the reserved cup of peas, season with salt and pepper, 
and serve. If the flavour of mint is liked, put 3 or 4 mint 
leaves, or 1 teaspoon of chopped mint, into the tureen. If 
mint is not used add a little chopped parsley. 



CREAM OF GREEN PEA SOUP 

Put 1 can of peas, 1 chopped onion, and 1 cup of water 
in a saucepan, and cook twenty minutes. At the same 
time put 1 quart of milk on the fire in a double boiler. 
When the milk is hot stir in 1 tablespoon of butter, and as 
it boils, 1 tablespoon of flour which has been dissolved in 
a quarter of a cup of milk. Rub the peas through a fine 
sieve, stir into the milk, season with salt and pepper, add 
1 teaspoon of chopped parsley, and serve. Instead of the 
parsley, chopped mint can be used if the flavour is liked, 
or 1 or 2 mint leaves laid iii the tureen before the soup 
is poured in give a delicate flavour. 



SPLIT GREEN PEA SOUP 

Soak 2 cups of peas for twelve hours or more, and then 
drain and toss them for ten minutes in a saucepan with 
1 tablespoon of butter and 1 tablespoon of chopped onion ; 
then add 4 cups of hot water and let cook two hours, and 
press through a sieve with the water in which they cooked. 
Add 1 cup of milk and 1 teaspoon of chopped mint (fresh 
or dried), and 1 tablespoon whipped cream. Season well 
v^ith salt and pepper. 



64 Golden Rule Cook-Book 



PRINCESS SOUP 

Slice 3 onions and cook in a scant half cup of butter for 
ten minutes. Add 1 quart of hot milk and cook slowly 
another ten minutes. Strain into double boiler, thicken 
with 1 teaspoon of flour dissolved in a little milk, and 
just before serving add 2 teaspoons of finely chopped 
canned pimentos, and salt and pepper. Add 1 tablespoon 
of cream in serving. 

POTATO SOUP 

Wash 6 to 9 potatoes and put them in boiling water and 
boil them from twenty minutes to half an hour, the time 
depending on their size. Use 1 large onion quartered, 
with cloves stuck in it, and 2 pieces of celery (or \ teaspoon 
of celery salt or celery seed) , some mace, 1 bay leaf, and 6 
peppercorns, and put in a double boiler with 1 quart of 
milk, from which reserve 1 small half cup. Mix 1 table- 
spoon of flour with the reserved milk, and stir slowly into 
the milk when it boils, and let cook ten minutes longer. 
When the potatoes are done pour off the water, peel 
them and mash until light, then add to the boiling milk, 
stir well, season with salt and pepper, and rub all through 
a sieve. Return to double boiler, add 1 tablespoon of 
butter, 1 teaspoon of minced parsley, boil up once, and 
serve. 

GERMAN POTATO SOUP 

The German potato soup is made by rubbing 6 or 8 
well-boiled potatoes through a sieve together with enough 
of the water in which they were cooked to make sufficient 
soup, and adding 1 tablespoon of chopped chives (or 



Soups 6 5 

shallot or onion), 1 teaspoon of chopped parsley, \ cup 
of sour cream containing a little lemon juice, or, instead of 
sour cream, 1 tablespoon of reduced vinegar can be used, 
with \ cup of fresh cream. Let simmer for fifteen minutes 
and serve very hot with croutons. 

POTATO SOUP FLORA 

Put 1 tablespoon of butter in a saucepan, and when 
melted add 1 large onion chopped fine, stir until browned, 
then add 3 cups of thinly sliced potatoes and 6 cups of 
cold water; when the potatoes are cooked to a mush 
press them through a sieve, add a small piece of butter, 
pepper, and salt, and 1 teaspoon finely chopped parsley. 

CREAM OF RICE SOUP 

Put \ cup of rice into \\ pints of boiling water, and add 
2 onions into which 4 cloves are pressed, a piece of celery 
(or I teaspoon celery seed) , one bay leaf, 1 sprig of parsley, 
4 peppercorns, and a bit of mace. Let simmer gently for 
one hour, then turn the soup into a large bowl, pouring 
it through a fine sieve, and pressing as much through the 
sieve as possible. Return the contents of the bowl to the 
saucepan and add 1 pint of milk, 1 teaspoon of salt, 1 
tablespoon of butter, and 1 scant tablespoon of flour dis- 
solved in a little milk. Add 1 tablespoon of chopped 
Spanish pimentos, 1 teaspoon finely chopped chives, let 
simmer five minutes, add 1 tablespoon of whipped cream, 
and serve. 

RICE AND TOMATO SOUP 

Boil 1 cup of rice in 2 quarts of water. Heat the con- 
tents of 1 can of tomatoes with 1 bay leaf, 2 slices of 



66 Golden Rule Cook-Book 



onion, and, after fifteen minutes' cooking, press through 
a sieve and put in double boiler, and to this add 1 pint of 
water in which rice has been boiled. When hot put in 
1 teaspoon of butter, some pepper, salt, and a dash of 
celery salt, and 2 tablespoons of the cooked rice, and serve. 
The boiled rice can be utilised for the same meal, or used 
later. 



RICE-OKRA SOUP 

Put 2 tablespoons of butter in a large saucepan, and 
when melted add 1 sliced onion and let simmer for five 
minutes; then stir in 1 tablespoon of flour, and when 
smooth and browned add 6 cups of water; season well 
and let cook slowly for three quarters of an hour. In 
another saucepan put | cup of rice and 2 cups of sliced 
okra, and strain the hot stock over the rice and okra, 
season well with salt and pepper, cover closely, and let 
simmer gently for an hour. If fresh okra is not available 
the canned okra is a very good substitute; but if it is 
used, do not add it to the rice and stock until twenty 
minutes before removing the soup from the fire. 



OYSTER PLANT (SALSIFY) SOUP 

Use enough salsify to make 4 cups when sliced. Soak 
in cold water for an hour, then scrape and put in fresh 
water, containing some lemon juice, for fifteen minutes. 
The salsify must not be left out of the water, or it will turn 
dark. Cut in thin slices, and put into a saucepan con- 
taining 4 cups of water and J cup of milk, and let cook 



Soups 6 7 



slowly for about an hour, adding 1 teaspoon of salt when 
it has cooked half the time. Reserve | of a cup of the 
salsify, and press the remainder, with the stock, through 
a sieve; return to the saucepan, add 1^ cups of milk and 
1 cup of cream, and 1 tablespoon of butter rubbed together 
with 1 tablespoon of flour (or less if a thick soup is not 
liked), a little salt, a dash of paprika and pepper, and 
serve very hot with small crackers. 



SPINACH-TOMATO SOUP 

Put 1 tablespoon of butter into the frying pan, and when 
melted add 1 onion chopped fine, and let cook slowly 
for ten minutes. Put 1 cup of cold prepared spinach into 
the butter and onion and 1 cup of tomato sauce or toma- 
toes, and let heat through. Put 2 cups of milk in a double 
boiler with 1 tablespoon of flour and 1 of butter rubbed 
together. Add a pinch of soda to the tomato-spinach 
mixture, press it through a sieve, and stir the puree into 
the milk when it boils. Season with salt and pepper and 
add 1 tablespoon of cream. 



CREAM OF SPINACH 

Put the contents of 1 can of spinach in a chopping-bowl 
and chop it to a fine pulp ; then put it in a double boiler 
with 2 tablespoons of onion juice (grated onion), and 
some salt and pepper, and 5 or 6 cups of milk. Let all 
cook together for twenty minutes, then pour through a 
sieve, pressing the spinach to extract the juice. Return 
the soup to the double boiler, add 1 tablespoon of butter, 
re-season with salt and pepper and a pinch of nutmeg or 



68 Golden Rule Cook-Book 



mace, and some celery salt. A tablespoon of whipped 
cream added at the last is an improvement, or 1 table- 
spoon of finely chopped white and riced yolk of hard- 
boiled ^^g can be added. The spinach itself can be 
prepared next day in any of the ways described for 
serving spinach. 

FRENCH SORREL SOUP 

Wash 1 quart of sorrel and put it to cook in cold water, 
remove from the fire in ten minutes and drain and chop 
fine. Put 2 tablespoons of butter in a saucepan and fry 
in it when melted 1 small onion chopped fine; then add 
the sorrel to this and stir for three or four minutes and 
add 2 cups of cold milk and let simmer for five minutes. 
Dissolve in 1 cup of milk, 1 teaspoon of sugar and 1 table- 
spoon of potato flour (or other thickening), and add to 
the boiling soup ; then strain, reheat, and serve with the 
addition of 1 tablespoon of whipped cream. 

GERMAN SORREL SOUP 

The Germans enrich the above soup by pouring it upon 
a \ cup of milk in which the yolks of 2 eggs have been 
beaten. Do not reverse the process, as it will curdle the 
soup. 

ST. GERMAIN SOUP 

Take 2 cans of peas, reserving J cup of them, and put 
them in a double boiler with 1 onion cut in 4 pieces with 
a clove stuck in each, 1 tablespoon of salt, 1 saltspoon of 
pepper, 1 teaspoon of sugar, 1 bay leaf, and a sprig of 



Soups 6 9 

parsley ; cover and let cook for half an hour, then mash 
the contents of the double boiler with a potato-masher, 
and add to them 6 cups of water, and when this boils add 
to the soup 2 tablespoons of butter and 2 of flour rubbed 
together; stir well and cook fifteen minutes, then press 
through a sieve. Return to the double boiler, add 2 cups 
of milk, the \ cup of peas drained dry, and reheat, season- 
ing afresh before serving with croutons. 

SPAGHETTI SOUP 

Melt 1 tablespoon of butter in a large saucepan, and 
add to it 1 thinly sliced onion, 2 slices of carrot, 2 slices 
of turnip, \ cup of chopped celery (or 1 teaspoon of celery 
seed may be used instead) , and let cook very slowly. Stir 
frequently, and at the end of ten minutes add 2 cloves, 10 
or 12 peppercorns, a small piece of cinnamon, and 1 large 
bay leaf, and 8 cups (or 2 quarts) of cold water. Cover 
the saucepan and let the soup cook slowly three quarters 
of an hour, then strain carefully and return to the sauce- 
pan. Season with 1 teaspoon of salt, and add \ cup of 
spaghetti broken into inch-long pieces. Cover the sauce- 
pan and let the soup simmer for an hour, as this will draw 
more flavour from the spaghetti than rapid boiling, and is 
the better way for a soup, since the object is to extract 
the flavour of the ingredients. Grated or Parmesan cheese 
served with this soup is an improvement. 

SCOTCH BROTH 

Put 2 quarts of water in kettle, and when at boiling 
point add ^ cup of pearl barley, which has been tossed 
m hot butter in a frying pan for five minutes, and let cook 



yo Golden Rule Cook-Book 

slowly. Cut up 2 carrots, 2 turnips, and 3 large onions, 
and fry in 2 tablespoons of butter. Chop a sprig of parsley 
very fine, and put with the other vegetables into the barley 
and water. Let cook slowly for two hours, season with 
pepper and salt, and serve. A \ teaspoon of soup-brown- 
ing improves the appearance of the broth. 

SPANISH TOMATO SOUP 

Put 1 tablespoon of butter in a saucepan, and when 
melted stir into it 3 onions thinly sliced, and let simmer 
for ten minutes ; then add to them the juice from 1 can 
of tomatoes and 2 of the tomatoes, and let cook slowly 
for twenty minutes; strain, pressing through a sieve, 
return to the fire, add 1 tablespoon of butter, some pepper 
and salt, and stir in 2 well-beaten eggs. Do not let the 
soup boil after adding the eggs. 

TOMATO-TAPIOCA SOUP 

Put 2 quarts of water into a double boiler, and when it 
boils add \ cup of tapioca. Slice 6 large tomatoes (or 
use 2 cups of strained canned tomatoes), cut 2 onions 
fine, and fry together until a light brown in 1 tablespoon 
of butter. Scrape the contents of the pan into the kettle 
and let simmer slowly for an hour and a half, then season 
well and serve. 

TOMATO CREAM SOUP 

Take 2 cups of canned tomatoes, juice and all, mash 
the large pieces to a pulp, and place in a saucepan with 
\\ cups of hot water and a piece of butter the size of an 



Soup^ 



71 



egg, a pinch of pepper, ^ teaspoon of salt, and 1 bay leaf. 
Let come to a boil, and then add | teaspoon of carbonate 
of soda, stir for one minute, and add 2 cups of milk. Let 
boil up and pour in tureen in which is a ^ cup of cracker 
crumbs very finely rolled. Use this way for ordinary use, 
or strain to serve in cups. 



TOMATO AND CORN BISQUE 

Put 1 quart of milk and 1 can of corn in a double boiler 
and let simmer fifteen minutes; then add 1 teaspoon of 
butter, season well with salt and pepper, and press through 
a sieve, and put back into the double boiler. Add | cup 
of boiled tomatoes which have been pressed through a 
sieve, stir together, reheat, and serve. 



TOMATO-MACARONI SOUP 

Put 1 can of tomatoes, 1 sprig of parsley, 1 onion with 
4 cloves stuck in it, 1 tablespoon of salt, 6 peppercorns, 
and 6 cups of cold water in a saucepan, and let cook 
slowly for three quarters of an hour ; then strain and re- 
turn to the saucepan, and when boiling again, add J cup 
of macaroni which has been broken into small pieces, and 
cover and cook for half an hour. Season afresh before 
serving. Spaghetti or noodles may be used instead of 
macaroni. 

TOMATO SOUP 

Let 1 quart can of tomatoes, 2 cups of water (or rice 
stock), a sprig of parsley, 1 bay leaf, and 1 onion simmer 
together for fifteen minutes, then press through a sieve 



72 Golden Rule Cook-Book 



and return to the fire to boil. Rub 1 tablespoon of butter 
and 1 tablespoon of flour together, and stir into the boiling 
soup until smooth. Add salt, pepper, and a pinch of soda, 
and serve immediately with croutons. If water in which 
rice has boiled is used omit the flour and the soda. 



TOMATO-OKRA SOUP 

Into 14 quarts (6 cups) of boiling water put J cup of 
rice; cover and let boil fifteen minutes, then add the con- 
tents of 1 can of " tomato-okra " and cook ten minutes 
more. Reserve 2 okra pods, 2 tomatoes, and 1 tablespoon 
of rice, and press all the rest through a sieve. Return to 
the fire, season with salt and pepper, and add the rice and 
tomatoes and the okra cut in thin slices. 



MULLIGATAWNY SOUP 

Make as above, but strain, reserving a little rice and a 
little tomato to add later ; stir 1 tablespoon of curry paste 
(or powder) into the soup, reheat, and serve. 



VEGETABLE SOUP. NO. i 

Cut in tiny squares 1 potato, 1 onion, J turnip, 1 
carrot, and 1 root of celery. Melt 1 tablespoon of butter 
in a frying pan, add all the vegetables except the potato, 
and fry until a delicate brown. Then scrape the con- 
tents of the frying pan into a kettle containing 2 quarts 
of cold water, 1 teaspoon of salt, 3 tablespoons of rice, 
1 bay leaf, and a bunch of soup herbs. Let cook slowly 
for one hour and a half, and then add the potatoes 



Soup^ 



72 



and boil twenty minutes more. Add pepper, a little fresh 
salt, and 1 teaspoon soup-browning, and, if a thin soup 
is preferred, strain out most of the vegetables and rice. 
These may be served with brown sauce and put in indi- 
vidual crust cups made hot in oven after being filled. 

VEGETABLE SOUP. NO. 2 

When seasonable another vegetable soup may be made, 
proceeding as above, but adding cauliflower and young 
onions instead of carrots, etc., and thinning with 1^ cups 
of hot milk and adding at the last J cup of boiled young 
peas. Add butter, pepper, and salt, and a spoonful of 
cream, before serving. 

VEGETABLE SOUP. NO. 3 

Put 1 generous tablespoon of butter in a large saucepan, 
and fry in the butter when melted J cup of chopped onion, 
and when a golden brown stir in carefully 1 tablespoon 
of flour, and when smoothed pour on slowly 2 cups of 
hot water or vegetable stock. Now put in J cup each of 
chopped carrot, turnip, parsnip, and 1 cup of celery, and 
dredge well with pepper and salt, and cover with boiling 
water, and let simmer for one hour. Then put in 2 cups 
of parboiled potatoes, and when the vegetables are soft 
press through a sieve with the stock in which they have 
cooked. 

VEGETABLE SOUP. NO. 4 

A much more simple but very palatable vegetable soup 
is made by taking 1 cup of diced carrots and 1 cup of 
parsnips and 1 can of peas (or fewer peas can be used). 



74 Golden Rule Cook-Book 



covering them with cold water, and after one hour's 
boiHng adding 2 cups of milk, to which should be added 
when it boils 1 teaspoon of potato-flour, or other thick- 
ening, and, before serving, pepper, salt, and a small piece 
of butter. 

VEGETABLE SOUP. NO. 5 

Slice and cut in fancy shapes 1 turnip, 1 carrot, 1 sweet 
potato, the corn from 1 ear of corn, or use 2 tablespoons 
of canned corn, and strain J can of peas, or J cup of fresh 
peas may be used. Put 3 quarts of water in a saucepan, 
and when boiling add 1 tablespoon of rice and the carrot ; 
let boil for half an hour, then put in the other vegetables 
and cook for half an hour longer, and add 1 tablespoon of 
chopped parsley before serving; also season highly with 
salt and pepper. 

CREAM OF VEGETABLE SOUP 

Melt 3 tablespoons of butter in a saucepan, and add 3 
tablespoons each of chopped celery, turnip, and carrot, and 
1 tablespoon of minced onion, 4 bay leaves, and 4 blades of 
mace. Cook together very slowly for twenty minutes, 
stirring frequently to prevent browning ; then shake in 3 
tablespoons of flour, and when blended put the contents 
of the frying pan into a little less than 3 pints of milk made 
hot in a double boiler. Cook twenty minutes longer, and 
then season well with salt and pepper, and pour into a 
saucepan containing 2 egg-yolks, beaten with J cup of 
cream or milk. The soup can then be strained and served 
without any, or with only a few, of the vegetables, or it is 
delicious served without straining. It can be made at any 
time that is convenient and reheated for serving. 



Soupi 



IS 



PUREE OF VEGETABLE MARROW 
(SUMMER SQUASH) 

Slice 3 onions and cover with 2 quarts of cold water, and 
when it boils add a large vegetable marrow, cut in thin 
slices. Let simmer slowly for two hours, then rub all 
through a sieve ; mix 1 tablespoon of ground rice, 1 cup 
of milk, and 1 tablespoon of butter in a saucepan, and 
when hot add to the soup. Finish with 2 tablespoons of 
boiled flageolets, or peas, and season well with salt and 
pepper. 



Ha 



AST thou named all the birds without a gun? 
Loved the woodrose and left tt on tts stalk? 
At rich mens tables eaten bread and pulse? 

Oh, be my friend, and teach me to be thtne! 
Ralph Waldo Emerson. 



VEGETABLES 



W. 



JERUSALEM ARTICHOKES IN BUTTER 



ASH 1 quart of artichokes, scrape them well, and 
lay them in salted water to keep them from discolouring, 
then put them in salted, boiling water which has been 
whitened with a little milk, and boil for twenty or twenty- 
five minutes. Drain and arrange in a buttered baking 
dish ; pour over them 3 tablespoons of melted butter, and 
sprinkle the tops with browned bread crumbs finely rolled, 
and set them in the oven for five minutes. 

This dish makes a dainty entremets when served in 
individual gratin dishes, in which case 2 or 3 artichokes 
should be arranged in each dish. The little dish should be 
served on a small plate with a paper doiley. 

JERUSALEM ARTICHOKES AU GRATIN 

Prepare the artichokes as in above recipe, arrange them 
in a large baking dish, or in small individual dishes, cover 
them with white sauce, sprinkle the top with grated cheese 
and crumbs, and put them in the oven a few minutes to 
brown. 

JERUSALEM ARTICHOKES WITH TOMATO SAUCE 

Prepare the artichokes as in the first recipe, but instead 
of using melted butter use a little tomato sauce, and 
sprinkle the artichokes with browned crumbs, and let 



8o Golden Rule Cook-Book 



heat a few moments in the oven before serving. This 
also is a dainty dish to serve after the soup in individual 
gratin dishes. 

JERUSALEM ARTICHOKES WITH FRENCH SAUCE 

Prepare as directed, and in the water in which the arti- 
chokes are boiling put 1 large onion and a piece of celery 
finely chopped. After removing the artichokes take 
enough of the stock for a sauce, season it nicely, thicken 
with the yolk of an egg, and strain and pour over the hot 
artichokes and serve. 

JERUSALEM ARTICHOKE FRITTERS 

Boil the artichokes not more than fifteen minutes, cut 
them into strips \ of an inch thick, dry them, dip them in 
flour, and then in batter, and fry a golden brown in good 
butter. 

FRIED ARTICHOKES 

Boil as directed, but do not quite finish cooking; let 
them cool, slice them and fiy in melted butter, adding 1 
teaspoon of chopped parsley just before removing from 
the pan. 

FRENCH FRIED JERUSALEM ARTICHOKES 

Scrape and wash 1 quart of Jerusalem artichokes, cut 
in slices lengthwise, and fry in a frying basket in hot 
vegetable fat or oil until a golden brown. Serve with a 
sprinkling of lemon juice, or with Dutch butter and 
browned crumbs. 



Vegetables 8 1 



JERUSALEM ARTICHOKES TARTARE 

Select small artichokes, or cut them round with a patent 
cutter, roll them in yolk of ^gg and then in fine crumbs, 
place in a frying basket, and fry in hot vegetable fat 
until a golden brown. Serve veiy hot, garnished with 
parsley, and with a tureen of sauce Tartare. Serve alone 
after soup. 



FRIED ARTICHOKES WITH TOMATO SAUCE 

Fry artichokes as in foregoing recipe and serve with 
hot tomato sauce. 



JERUSALEM ARTICHOKES LYONNAISE 

Boil the artichokes as directed, but do net let them 
quite finish cooking, then slice them. Put 1 tablespoon 
of butter in a frying pan, and when melted add 1 large 
onion sliced or chopped, and when onions are transparent, 
but not brown, add the artichokes and fry slowly. Sprinkle 
with chopped parsley or chives. 

JERUSALEM ARTICHOKE PUREE 

Boil 1 quart of artichokes as already directed, drain, 
mash and press through a fine sieve, and stir in 2 table- 
spoons of melted butter ; then stir over a low fire until the 
moisture is exhausted. Remove from the fire, and when 
cold add 4 eggs which have been well beaten, beating them 
briskly, and adding them slowly to the puree ; also beat in 
1 tablespoon of whipped cream. When thoroughly mixed 

6 



82 Golden Rule Cook-Book 



and light from much beating put into a large mould, or 
into individual moulds, and steam or poach with water 
half-way up the mould, and turn out and serve with some 
good sauce, tomato or HoUandaise preferred, or the sauce 
described as being made with the water in which the 
artichokes were boiled can be used ; to it should be added 
1 teaspoon of finely chopped parsley. 

JERUSALEM ARTICHOKES NEWBURG 

Make a sauce with 2 cups of milk, 1 tablespoon of 
butter mixed with 1 of flour, 2 yolks of eggs, and pepper 
and salt, and when thickened add 2 tablespoons of sherry, 
and 3 cups of sliced boiled artichokes, and ^ cup of 
blanched chopped almonds. Serve on toast or in cases. 



FRENCH OR GLOBE ARTICHOKES 

The globe artichoke is a most delicious addition to a 
vegetarian menu, and it is not because it is not known to be 
edible, but because many people do not know how either 
to eat it or to serve it, that it is not oftener seen in America. 
I have had it served to me in almost every European 
country and often in restaurants in America, and have 
never encountered but one cook who knew how it should 
be sent to the table after cooking, and one waiter who 
knew how to serve it when it got there. It is usually 
served half cold with the leaves falling all about it because 
the "thistle," and usually the best of the artichoke besides, 
has been carelessly removed in the kitchen; instead of 
v,hich it should be sei-ved whole, as in this way only can 
it be kept hot enough to be palatable. The artichoke 



Vegetables 8 3 

should be set stem end downward on a hot, flat dish and 
wound about at the base with a small table napkin, and 
the person who serves it, holding it in the napkin, should 
reverse it and taking a small, sharp, silvered knife should 
cut through the artichoke on the bottom, using a sawing 
motion, and with the help of a serving fork ease apart 
the '* thistle" and the closely knitted small leaves in the 
centre. Unless the artichokes are very large ones, a half 
of one is not too much to serve each person. The "thistle" 
should be removed by the server, and this should be done 
by carefully separating it from the "fond" or base, which 
is the fleshy part from which the leaves grow out. The 
leaves should be taken one by one, by the dry tip, in the 
fingers, and the fleshy end thus pulled from the base 
should be dipped in the sauce served, and the soft portion 
removed by drawing it between the front teeth ; when the 
leaves are finished the base should be cut up with a fork 
and eaten with the sauce. 

TO STEAM GLOBE ARTICHOKES 

Prepare for cooking as in the above recipe, place in a 
covered steamer, and let steam forty minutes or until the 
leaves, when pulled, part easily from the base. 

TO BOIL GLOBE ARTICHOKES 

Globe artichokes should not look dry and wrinkled 
when bought, but green and fresh. Put them in cold 
salted water and a little vinegar for fifteen minutes to 
cleanse and free from insects, then put them in salted 
boiling water and boil until the leaves part easily from the 
base when pulled ; this should be in about half an hour. 



84 Golden Rule Cook-Book 

but the time varies with the age and size of the arti- 
choke ; it should then be drained and the stem cut off so 
that it will stand erect on the serving dish. 

GLOBE ARTICHOKES STUFFED WITH MUSHROOMS 

Cut the stalk from fresh artichokes and trim the leaves 
to an even length, and boil them for twenty minutes, or 
until the choke or thistle can be removed neatly. Put 1 
tablespoon of butter in a frying pan, and when melted add 
2 finely minced shallots (or use chives or onion tops), and 
1 teaspoon of chopped parsley, and 1 cup of chopped fresh 
or canned mushrooms, salt and pepper, and fry all 
together for five minutes. Fill the artichoke with this, tie 
the leaves together and set in a pan containing 1 cup of 
stock (or water), 2 tablespoons of butter or olive oil, and 
bake them half an hour, basting them thoroughly five or 
six times. Remove the strings, set upright and serve very 
hot with Dutch butter, or any sauce preferred. 

GLOBE ARTICHOKES VINAIGRETTE 

Serve cold boiled artichokes, which have been cut in 
half and the "thistles" removed, with sauce vinaigrette, 
which is French dressing to which a little chopped onion 
or onion juice and chopped parsley have been added. 

FONDS D'ARTICHAUT 

The bottom or solid part of the globe artichoke can be 
bought preserved in bottles ; heat them in their own liquid, 
drain, and serve hot with HoUandaise sauce, or cold with 
sauce vinaigrette or mayonnaise. 



Vegetables 8 5 



ASPARAGUS 

Asparagus should be carefully looked over and washed, 
and then tied into a bunch with a piece of tape, with all 
the heads level, then with a very sharp knife an inch or 
two of the stalks should be so evenly cut off that the bunch 
will stand upright. Stand the asparagus in a deep sauce- 
pan so that the tips are well out of the water, add 1 tea- 
spoon of salt, put a cover on the saucepan, and let cook 
about half an hour or twenty-five minutes. In this way 
the tips are sufficiently steamed by the time the stalks are 
cooked, and will not be cooked to pieces as when immersed 
in water. 



ASPARAGUS WITH WHITE SAUCE 

Having boiled the asparagus as directed, lift it out by 
plunging a sharp fork into it two or three inches from the 
bottom, lay it on a hot plate on the top of the stove, cut 
the tape and arrange 4 or 5 pieces each on long strips of 
toast, and pour over each 2 tablespoons of nicely seasoned 
white sauce; arrange neatly on a long platter with the 
asparagus heads all turned one way. 



ASPARAGUS WITH DUTCH BUTTER 

Proceed exactly as in above recipe, but instead of the 
white sauce pour a little melted butter over all, and serve 
with a small tureen of Dutch butter. 



86 Golden Rule Cook-Book 



HOT ASPARAGUS TIPS 

Take a can of asparagus tips, drain and put in a sauce- 
pan with 2 tablespoons of melted butter into which some 
paprika has been shaken. When hot garnish with dia- 
monds of toast to serve, and sprinkle with salt. 

WHITE ASPARAGUS 

Open canned asparagus at the bottom, and after drain- 
ing, ease it from the can, so as to prevent the tips from 
being injured. Lay the stalks evenly in a shallow enam- 
elled pan, cover with hot water or the juice from the 
can, and let heat through over a slow fire. Remove after 
ten minutes' cooking to a heated flat dish, using a strainer 
to lift the stalks from the water. Serve with Dutch butter, 
into which a few browned crumbs have been stirred, or 
chopped chives can be used instead of crumbs. The as- 
paragus can also be served with tomato sauce. 

ASPARAGUS VINAIGRETTE 

Place the can of asparagus to be used on the ice for 
half an hour, then open and drain and rinse carefully in 
cold water. Place on crisp lettuce leaves, using 5 or 6 
stalks on each, and serve with sauce vinaigrette. 

FRIED TIPS WITH ONION BUTTER 

Put 1 tablespoon of butter in a saucepan, and when 
melted add 1 tablespoon of grated onion and the drained 
contents of 1 can of asparagus tips. Let all cook together 
slowly for five minutes, and season with salt and pepper. 



Vegetables 8 7 



ASPARAGUS TIPS WITH WHITE SAUCE 

Heat 1 can of asparagus tips with 1 tablespoon of melted 
butter, and to serve, cover with f of a cup of highly seasoned 
white sauce in which the white of 1 hard-boiled ^^^g has 
been mixed, after being chopped fine. Sprinkle over the 
top the yolk of the ^gg pressed through a sieve, and serve 
with squares of toast. 



ASPARAGUS IN BREAD CASES 

Boil 2 cups of asparagus tips in salted water for fifteen 
minutes, and then drain them; while they are cooking 
put 1 cup of milk in a double boiler, and when boiling 
pour some of it on to 2 lightly beaten eggs, stirring vigor- 
ously meanwhile, and then put the eggs into the double 
boiler with the milk, and stir until it begins to thicken. 
Add 1 teaspoon of butter, J teaspoon of salt, and J salt- 
spoon of pepper, and remove from the fire. Cut the 
asparagus tops into half-inch pieces and add them to 
the sauce. Take 5 stale rolls, cut off the tops, remove the 
inside, and let them dry in the oven ; when crisp and hot 
fill each with the asparagus in sauce, replace the top and 
serve. 

ESCALLOPED ASPARAGUS 

Use either fresh green asparagus, or canned asparagus. 
Cut it into two-inch lengths, and if fresh is used cook in 
boiling water for ten minutes. Put 2 tablespoons of butter 
in a frying pan and brown in it \ cup of bread crumbs 
and \ cup of finely chopped roasted peanuts. Roll each 
bit of asparagus in beaten egg and the crumbs and nut 



88 Golden Rule Cook-Book 



mixture, and arrange in a buttered gratin dish with alter- 
nate layers of thick white sauce, seasoning each layer with 
a little pepper and salt. Cover the top with crumbs and 
a sprinkling of grated cheese, and brown in the oven. 



GRIDDLED APPLES 



Peel and core large sour apples. Cut them in thick 
slices and lay on a well-buttered griddle, and let fry until 
a light brown ; turn, and brown the other side. 



APPLE FRITTERS 



Pare and core as many tart apples as required, sprinkle 
with salt, dip in batter, and fry until golden brown in hot 
fat. Drain on brown paper before serving. 



BOILED BANANAS 



Put bananas unpeeled into boiling water, let boil for 
ten minutes, then peel and cut in two and serve with 
melted butter. 



BANANAS WITH TOMATOES 

Peel 3 bananas and cut them in slices either lengthwise 
or across, and slice 3 or 4 large tomatoes. Put 2 table- 
spoons of butter in a frying pan, and when melted lay 



Vegetables 8 9 

in the bananas and tomatoes and sprinkle well with salt, 
pepper, and 1 tablespoon of sugar. Let cook slowly, and 
when browned on the bottom turn and add another 
sprinkling of sugar, brown again, and serve very hot. 



BANANA FRITTERS 

Pare the bananas required, cut each in half crosswise, 
and then split each half. Sprinkle with salt and dip in 
batter and fry until a golden brown in hot fat. Drain on 
brown paper and serve very hot. 



BOSTON BAKED BEANS 



Cover with cold water 3 or 4 cups of dry California pea 
beans, or any small white beans, and let them soak over 
night. The next morning drain and put on the stove in 
a large kettle well filled with water, and let cook slowly, 
wdth I of a teaspoon of soda added, for half an hour. 
Put 2 tablespoons of butter in the bean-pot, or a deep 
baking dish, drain the beans, and put them in the butter. 
Pour over them slowly 4 tablespoons of dark molasses, 
1 tablespoon of salt, and add 1 tablespoon of butter; 
then fill the bean-pot to the top with hot water and bake 
in a very slow oven for 6 or 7 hours. As the water cooks 
away replace it. This will require doing about three 
times during the baking. Serve in the dish in which they 
were cooked, and garnish with whole black pickled 
walnuts. 



90 Golden Rule Cook-Book 



GREEN STRING BEANS 

If fresh beans are used pick them over, remove the ends 
and "strings," and boil for half an hour or more; then 
drain them, and add 1 tablespoon of butter and 2 table- 
spoons of milk, season with salt and pepper, and serve 
after ten minutes' slow cooking. If canned beans are 
used omit the first long boiling. 

GOLDEN WAX BEANS 

If fresh beans are used wash, remove the ends and 
"strings," and boil for three quarters of an hour, or until 
tender, in salted water; then drain and add to them 1 
tablespoon of butter, and 2 tablespoons of milk, let cook 
slowly for ten minutes, and season well with salt and pep- 
per. In using canned beans omit the first boiling. 

FRENCH BEANS (FLAGEOLETS) 

Those in glass are the best ; drain and put in a double 
boiler with 1 tablespoon of butter, pepper and salt, and 1 
tablespoon of cream. Serve very hot. 

DRIED BEANS DEUTSCHLAND 

Pick over 1^ cups of dried beans of any sort, cover with 
water, and soak ten hours or more. Drain and put in 
boiling water (or the stock onions or leeks have boiled in), 
and let cook slowly for two hours, or until tender but un- 
broken, then drain. Put 2 tablespoons of butter in a fry- 
ing pan, and when melted add 1 onion chopped fine, and 
let it cook slowly for ten minutes ; then add the beans and 
season with salt and pepper and put over them 2 table- 



Vegetables 9 1 

spoons of lemon juice or 1 tablespoon of "reduced vinegar," 
and let cook very slowly for ten or fifteen minutes that all 
may be well blended before serving. 

WHITE BEANS FLORENTINE 

Soak 4 cups of white kidney beans for ten hours, then 
boil them two hours. Slip the skins off and put them into 
a saucepan with 1 cup of broth and a bunch of sweet herbs, 
1 bay leaf, and 2 tablespoons of Marsala or sherry. Cover 
and let them cook slowly for thirty minutes. Remove 
the herbs and stir in 1 tablespoon of butter and 1 table- 
spoon of flour rubbed well together, stir until smooth, 
and then pour on 1 cup of cream or milk into which 1 ^g^ 
has been beaten; continue to stir, add 1 tablespoon of 
lemon juice, 1 tablespoon of chopped parsley, and serve 
with grated cheese. 

Y 
BEANS AND CORN ESCALLOPED 

Use 1 can of green string beans, or Lima beans, and 1 can 
of sweet corn. Butter a baking dish, and arrange a layer 
of beans ; dot mth butter, and season with pepper and salt, 
then put on this a layer of corn about half an inch deep, 
season, and so proceed until the dish is filled. Then pour 
\ cup of milk over all, sprinkle with bread crumbs, and 
bake for fifteen minutes, or until the crumbs are browned. 

ITALIAN BEANS 

Use 3 cups of white haricot beans, soak for several hours, 
boil two hours in salted water, then drain. Put 1 table- 
spoon of butter in a saucepan, and when melted add 1 



92 Golden Rule Cook-Eook 

large onion chopped fine and 2 bay leaves. Let cook 
slowly for eight minutes, then put into the pan the boiled 
beans, and season with salt and pepper; let heat through, 
stirring gently, and add 1 cup of tomato sauce two minutes 
before removing from the fire. 

Canned brown or red beans may be used, gi^'ing the 
same dish practically with far less trouble. 



SPANISH BEANS 

Soak for eight or ten hours any sort of large dried beans, 
then drain them and put them into boiling water two hours 
or more, or until cooked. One way of testing them is to 
remove a few and blow on them ; if the skins crack they 
are done. Drain, and put them in a bean-pot or casserole 
and sprinkle with 2 tablespoons of chopped onion and 2 
cups of strained tomatoes, and dredge well with salt. 
Cover the dish and bake slowly for an hour. A quarter 
of an hour before taking out, pour over them 1 tablespoon 
of melted butter and remove the cover. 



LIMA BEANS 

Let Lima beans stand in cold water for an hour or so 
after they are shelled, and in cooking them allow 8 cups 
of water to every 4 cups of beans. Put them in boiling 
salted water, and let them cook for an hour, or more if not 
fresh picked. Drain them and add ^ cup of the water 
they cooked in, \ cup of milk, 1 tablespoon of butter, and 
season highly with salt and pepper. 

Dried beans must soak ten or twelve hours and cook 



Vegetables o % 



two hours. Canned Lima beans only need reheating, 
drainincr, and a little milk and butter and seasonincj added 
to them. 



LIMA BEANS HOLLANDAISE 

Boil 1 quart of beans until tender, salting them well 
when half cooked. Beat a large tablespoon of butter to 
a cream, beat in the yolk of 1 q^q^, 1 tablespoon of finely 
chopped parsley, 1 saltspoon of black pepper, and 5 tea- 
spoons of lemon juice; when this sauce is well mixed 
stir it into the beans, taking care not to break them. 



CREAMED LIMA BEANS 

Cover '■2 cups of boiled Lima beans with 1 scant cup of 
cream, and let simmer in a double boiler for ten minutes ; 
then add 1 teaspoon of butter, and season with salt, pepper, 
and a dash of nutmeof. 



LIMA BEAN SAUQUETASH 

Boil 2 cups of freshly picked Lima beans in 1 quart of 
water for half an hour, then drain them and add 1 cup 
of milk, 1 tablespoon of butter, and enough green corn 
cut from the cob to make ^ cups. Season well, and let 
simmer for fifteen minutes, and salt again before serving. 

If canned corn and canned beans are used they need 
be cooked for onlv ten minutes. 



94 Golden Rule Cook-Book 



BEETS 

Great care should be taken in washing beets that the 
small rootlets are not broken or the skin of the beet bruised, 
as anything which causes the juice to escape injures both 
the taste and the colour. In the city, beets are seldom 
obtainable which require less than two or three hours' 
cooking ; but really young, small beets should not require 
more than one hour's boiling. When boiled they should 
be drained, then plunged into cold water, after which the 
skin can be rubbed off with the hand. Some, however, 
prefer that beets should be baked or steamed ; the time 
required to cook will then be somewhat longer. Canned 
beets are a great convenience. 

CREAMED BEETS 

Boil 6 or 7 medium-sized beets until tender, then re- 
move them from the saucepan and place them in cold 
water; rub the skins off carefully with the hands, and cut 
them in half-inch cubes. Make a sauce of 2 tablespoons 
of butter creamed with 2 tablespoons of flour and ^ cup of 
the water in which the beets were boiled, 2 tablespoons 
of cream, 2 tablespoons of vinegar, 2 teaspoons of sugar, 
^ teaspoon of salt, and 1 saltspoon of pepper. Pour the 
sauce over the hot beets and serve in a heated deep dish. 

VIRGINIA BEETS 

Carefully peel boiled beets, and with a sharp knife cut 
into very thin, even slices, laying them as sliced into a 
heated vegetable dish ; when a layer has been made over 
the bottom, dot it well with butter, season lightly with 



Vegetables 9 5 



salt, and sprinkle with 1 tablespoon of granulated sugar; 
then arrange another layer of beets with butter, salt, and 
sugar, and proceed in this way until the dish is filled. 
The work should be done near the fire in order that the 
beets may not cool, as the dish should be served very hot. 
If, however, the beets have cooled in preparation, set them 
in a hot oven for a few minutes, and turn them with a spoon 
in the dish before serving in order that they may be juicy. 

PICQUANT BEETS 

Peel hot cooked beets, cut into slices, and toss about for 
three or four minutes in a saucepan which contains 3 
tablespoons of butter to which has been added 1 teaspoon 
of plain vinegar, or a few drops of tarragon, 2 cloves, and 
1 teaspoon of sugar. 

GERMAN BEETS 

Make a sauce of 1 tablespoon of butter, when melted 
add 1 tablespoon of flour, 2 teaspoons of onion juice, \ 
teaspoon of salt, 1 tablespoon of sugar, 1 tablespoon of 
lemon juice, and enough hot water to make the sauce the 
right consistency; then add freshly sliced cooked beets, 
and let cook together three or four minutes before serving. 

PICKLED BEETS 

Place slices of cold beets in a deep porcelain or glass 
receptacle, place some peppercorns among them, and a 
few allspice, cover with mild vinegar, and let stand ten or 
twelve hours before using. 



96 



Golden Rule Cook-Book 



BRUSSELS SPROUTS 

Brussels sprouts are best if laid for ten minutes, after 
trimming and looking over, in salted cold water which 
contains some lemon juice. They should then be drained 
and put in a large saucepan filled with boiUng water 
containing salt and a pinch of soda. Parboil in this ten 
minutes, fhen lift them -^dth a strainer and put in a steamer 
above the boiling water ; cover, and let steam half an hour 
to finish cooking. 

If sprouts are cooked by boiling instead of steaming, 
leave the saucepan uncovered, as this will keep the odour 
from being pronounced. Boil in salted water from twenty 
to thirty minutes, drain the instant they are tender, and 
serve with melted butter. 



BRUSSELS SPROUTS IN DUTCH BUTTER 

Put boiled Brussels sprouts in a saucepan with 2 table- 
spoons of melted butter, to which has been added a table- 
spoon of lemon juice ; stir until hot and add pepper and 
salt. 

BRUSSELS SPROUTS WITH CELERY 

Trim and wash in cold running water 1 quart of Brussels 
sprouts ; then place them in a saucepan, cover with boiling 
water, and let them boil for five minutes; then drain 
and cover with fresh boihng water containing 1 teaspoon 
of salt. Boil for another twenty-five minutes uncovered, 
and then drain them. Wash enough celery to make 1^ 
cups when cut in pieces one inch long, put this in a sauce- 
pan with 3 tablespoons of butter, stir well together, and 



Vegetables 9 7 

add \\ cups of scalded milk containing 2 tablespoons of 
flour; when this is thickened add the sprouts, season 
with salt and pepper, and serve very hot. 



BRUSSELS SPROUTS WITH CHESTNUTS 

To every cup of Brussels sprouts allow \ cup of blanched 
chestnuts which have been cooked for fifteen minutes ; 
put the sprouts and chestnuts together, cook another 
forty minutes, drain, and serve with white sauce. 



BRUSSELS SPROUTS LYONNAISE 

Put 1 tablespoon of butter in a saucepan, and when 
melted add 1 tablespoon of chopped onion; when this 
is beginning to brown add 4 cups of boiled sprouts, and 
stir together for three or four minutes, unless the sprouts 
were cold, in which case they should be tossed about with 
the butter and onion until hot. 



CREAMED BRUSSELS SPROUTS 

Cover freshly boiled Brussels sprouts with a white 
sauce made entirelv of milk, or of the stock in which thev 
were cooked, with 1 tablespoon of cream added. 



BRUSSELS SPROUTS IN BREAD CASES 

Cut stale bread into three-inch squares, and with a sharp 
knife cut out the centre, lea^-ing a bottom and four sides 
Uke a box ; brush over with melted butter, and brown in 

7 



98 Golden Rule Cook-Book 



the oven. Serve sprouts prepared in any of the above 
ways in these cases ; the creamed sprouts are perhaps the 
best served this wav. 



CABBAGE 

Wash cabbage carefully after cutting it in half, and let 
it boil for five minutes in well-salted boiling water; pour 
this water off and re-cover with fresh boiling water; let 
cook for half an hour, then add 1 teaspoon of salt, and let 
finish cooking, which will be in about another half an 
hour for a medium-sized cabbage. 

Cabbage should never be covered while boiling, as 
covering increases the odour in cooking. 



NEW ENGLAND CABBAGE 

Cut a cabbage in quarters, wash it thoroughly, 
and parboil it for five minutes in salted water ; then drain 
and cook with 2 carrots and 2 turnips for an hour or until 
tender, in any strong vegetable stock, to which 1 table- 
spoon of butter has been added. Drain and dampen with 
a little of the stock to serve, and season well with salt and 
pepper. 

WESTERN CABBAGE 

Take 4 or 5 cups of shredded white cabbage and put in 
a frying pan in which 1 tablespoon of butter has been 
melted. Press the cabbage into the pan, dredge with salt 
and pepper, and pour over it J cup of vinegar and \ cup 



Vegetables 99 



of v/ater ; cover and let cook very gently for half an hour 
or somewhat less. 

Red cabbage can be prepared in this same way, and a 
pretty dish is made by using equal quantities of red and 
white cabbage. 

CABBAGE SARMAS 

Put 1 tablespoon of butter in a saucepan, and when 
melted add 1 onion chopped fine, and after it has cooked 
gently for ten minutes stir into it 1 cup of boiled rice, 
\ cup of chopped nuts, 1 teaspoon of salt, 1 saltspoon of 
pepper, and 1 tablespoon of melted butter. Parboil a 
small cabbage for fifteen minutes, then separate its leaves, 
and into each leaf roll 1 tablespoon of the force-meat; 
pack tightly in a shallow pan, dredge with salt and pepper, 
and cover with the water in which the cabbage cooked; 
lay 2 bay leaves on the top, and let simmer for fifteen 
minutes. Serve with melted butter or tomato sauce. 

CABBAGE LICHTENSTEIN 

Cut one large cabbage into small pieces, not using the 
stalk. Wash well and put in a kettle of boiling water with 
1 teaspoon of salt and 1 tablespoon of caraway seed. 
Cook for half an hour uncovered, then add to the cabbage 
4 large potatoes peeled and quartered, season afresh with 
salt, and let cook another twenty minutes. Put 2 table- 
spoons of butter in a frying pan, and when melted add 
1 onion chopped fine and 1 tablespoon of flour; let all 
cook together until brown, then scrape the contents of the 
frying pan into the cabbage, etc., and cook slowly for 
twenty minutes more, or until the stock is almost cooked 
away. 



I o o Golden Rule Cook - Book 



LADY CABBAGE 

Boil firm white cabbage fifteen minutes, changing the 
water then for more from the boiling teakettle; continue 
boiling for half an hour or until tender, then drain and 
set aside until perfectly cold. Chop fine, season with 
pepper and salt, add 1 or 2 well-beaten eggs, 1 tablespoon 
of butter, and \ cup of rich milk. Stir all well together and 
bake in a buttered dish until brown. The oven should 
be moderately hot, and the same care used as in the 
baking of a custard. Serve in the baking dish. 

COLD SLAW 

Put 2 tablespoons of vinegar on to boil in a saucepan, 
and add to it when boiling \ cup of sour or fresh milk or 
cream containing 2 lightly beaten eggs; stir and then 
add 1 tablespoon of butter, salt and pepper, and pour 
over 4 cups of shredded cabbage arranged in a deep 
bowl. Serve cold. 

GERMAN RED CABBAGE 

Put 3 or 4 cups of shredded red cabbage into a saucepan 
with 1 tablespoon of butter, 1 finely chopped apple, and 
the juice of half a lemon; sprinkle lightly with sugar, 
season with salt and pepper, cover, and let cook from half 
to three quarters of an hour. 

HUNGARIAN CABBAGE 

Quarter a red cabbage, remove the stalk parts and 
wash well, and put it in a kettle containing enough boiling 
water to cover it. Let boil for three quarters of an hour 



Vegetables i o i 

or until tender, and then drain, gently pressing out all the 
water. Put 2 tablespoons of butter in a frying pan, and 
when melted add 1 onion chopped fine and 1 tablespoon 
of flour ; stir until smooth and let cook until brown. Then 
add ^ cup of brown sugar, J of a cup of vinegar, and salt 
well. Add the shredded cabbage to this, and let all simmer 
together for fifteen or twenty minutes before serving. 



PICKLED RED CABBAGE 

Chop or shred enough cabbage to make 2 quarts (8 cups) 
and add to it 1 large onion chopped fine and 1 tablespoon 
of salt; mix well together and let stand over night in a 
covered jar. Next day press through a colander to drain, 
and then place a layer of cabbage in a jar, sprinkle over 
it a few mustard seeds and 2 or 3 cloves, and proceed 
in this way until the cabbage is all used. Do not press 
down. Cover with cider vinegar, and use any time after 
twenty-four hours. 



CREAMED CARROTS 



Scrape and wash enough carrots to make 4 cups when 
cut in dice, and put them in a double boiler containing half 
milk and half water at boiling point. Let them cook 
slowly for forty minutes or until tender, then drain them 
and put them in a hot dish at the side of the stove. Use 
1 cup of the stock they cooked in to make a sauce, with 1 
tablespoon of butter, 1 of flour, and plenty of salt and 
pepper. Pour the sauce over them to serve. 



I02 Golden Rule Cook-Book 



CREAMED CARROTS AND POTATOES 

To 1 quart of cold boiled potatoes, cut in dice, add 1 
cup of boiled diced carrots. Put them in a double boiler 
and cover with 1^ cups of highly seasoned white sauce, 
to which has been added 1 tablespoon of onion juice and 
1 tablespoon of finely chopped parsley; let boil up once 
and serve. 

CARROTS SAUTE 

Use boiled carrots cut in dice or fancy shapes and toss 
them for five minutes in hot butter. Season with salt and 
pepper, add a little chopped parsley, and serve very hot. 

Fancy shaped German carrots in glass bottles can be 
used instead of fresh ones. 



GLORIFIED CARROTS 

Take 2 cups of diced carrots and boil them in slightly 
sweetened water about half an hour, or until tender, and 
let them cool. Put 1 tablespoon of butter into a saucepan, 
add to it 1 teaspoon of grated onion, and toss together until 
hot; then add the diced carrots and 1 cup of well-made 
white sauce. Butter small individual gratin dishes, fill 
them with the carrot mixture, sprinkle the top with a few 
lightly browned bread crumbs, then with chopped chives, 
and set in a hot oven for five minutes. Serve alone as an 
entree, placing each dish on a small plate with a paper 
doily. 

This dish can be varied by using more chives mixed with 
the carrots and omitting the onion, or, if chives are not at 



Vegetables 103 



hand, they can be omitted when the onion is used, and 
finely chopped parsley substituted to garnish the top. 

The quantities given here can be doubled, and the 
carrots cooked in a large baking dish as an addition to 
the main course of a luncheon or dinner. 



GLAZED CARROTS 

For this, the carrots must be cut into even cones or 
ovals, and it is convenient to use the imported carrots in 
glass bottles. If these are used they are already boiled; 
if fresh carrots are used scrape and wash them and cut 
out the little shapes with a patent cutter, then boil slowly 
until tender, but not quite done, and put 2 or 3 cups of 
them in a frying pan with 2 tablespoons of butter, which 
has been melted, sprinkle with fine sugar, and stir over a 
hot fire until they begin to brown ; then add 2 tablespoons 
of the stock they boiled in, continue to stir them, add 
more stock if needed, and continue stirring until the carrots 
are nicely glazed. Serve alone or as a garnish. 



CARROTS DELMONICO 

Scrape and cut in dice enough carrots to fill a small 
baking dish ; cover with boiling water in which is 1 table- 
spoon of sugar, and 1 tablespoon of butter, and let cook 
for half an hour, or until tender. Drain and let them cool, 
and then arrange them in the baking dish with the follow- 
ing sauce: Melt 3 tablespoons of butter, add 3 table- 
spoons of flour, and when this is smooth stir into it, 
using a little at a time, 1 cup of the stock in which the 
carrots were cooked, \ cup of cream or milk containing 



I04 Golden Rule Cook-Book 

the beaten yolks of 2 eggs ; when smooth add J tablespoon 
of lemon juice, and salt and pepper well. Sprinkle the 
top with finely rolled crumbs and let brown in the oven. 

CARROT SOUFFLE 

Mix 2 cups of boiled, mashed carrots, 2 tablespoons of 
chopped onion, fried for five minutes in 1 tablespoon of 
butter, 1 cup of milk or cream in which 3 egg-yolks are 
beaten, ^ teaspoon of nutmeg, salt and pepper, and when 
well blended add lightly with a fork the stiffly beaten 
whites of the 3 eggs. Sprinkle with bread crumbs and 
bake to brown about fifteen or twenty minutes. 



CAULIFLOWER 



Leave all the green that looks fresh and palatable on the 
cauliflower, and wash it and let it stand from fifteen 
minutes to half an hour in salted water. Then put it in 
a saucepan, stem downwards, with the top barely covered 
with boiling water, and, if the saucepan is not too large, it 
will keep the cauliflower upright, so that the delicate top 
will not cook to pieces before the green stalk is tender. 
A small cauliflower will take half an hour to cook, and 
the lower part can be tried with a fork to see when it is 
tender. Leave the saucepan uncovered in cooking cauli- 
flower, and the odour from the cooking will be very much 
lessened and the cauliflower more delicate in taste. 

CREAMED CAULIFLOWER 

Boil and drain a cauliflower and serve over it 1 cup of 
white sauce. 



Vegetables 105 



CAULIFLOWER AU GRATIN 

Boil a large cauliflower, drain it, and break the sprays 
apart. Arrange in layers in a buttered baking dish, 
sprinkling each layer with cheese, and seasoning it with 
pepper and salt. When the dish is filled pour on 1 cup of 
white sauce, sprinkle the top with crumbs and cheese, and 
let bake fifteen minutes to brown. 



CAULIFLOWER IN A GERMAN WAY 

Boil a cauliflower and drain it, dredge with salt and 
pepper, and cover the white part with melted butter, and 
then dust this with browned bread crumbs ; pour | of a 
cup of Dutch butter over it, and let it heat for five minutes 
in the oven in the shallow gratin dish in which it should be 
served. 

ITALIAN CAULIFLOWER 

Boil and drain a cauliflower and dredge the top with 
pepper and salt, sprinkle with grated cheese, and pour a 
little melted butter over it. Set in the oven for five minutes 
to brown, and serve surrounded with tomato sauce. 



CAULIFLOWER FRITTERS 

Boil a cauliflower for twenty-five minutes, or until nearly 
tender, then drain it and let it cool. When cold separate 
the sprays and dredge with salt and pepper, then dip in 
batter, and fry in deep fat until a golden brown. Drain 
and serve very hot. 



io6 Golden Rule Cook-Book 



CREAMED CELERY 

Scrape and trim 3 or 4 heads of celery, leaving the roots 
on and cutting the tops off ; cut each stalk in half, length- 
wise, and into pieces five inches long ; wash carefully in 
running water, and then blanch in boiling water for ten 
minutes. Drain and tie the stalks together like bunches 
of asparagus, and put them in a saucepan containing 2 
cups of water, 2 cups of milk, \ a carrot, J an onion with 
2 cloves stuck in it, 1 teaspoon of salt, and 1 scant salt- 
spoon of pepper, and let simmer three quarters of an hour 
or more, or until quite tender when tried with a fork. Re- 
move the celery, strain the stock, and use 1 cup of it in 
making a sauce, with 1 tablespoon of butter and 1 table- 
spoon of flour. Untie the bunches of celery, and arrange 
them evenly on toast with the sauce poured over them. 



CELERY IN BROWN SAUCE 

Prepare celery as above, boil for three quarters of an 
hour or until tender, drain, and cover with the brown 
sauce described below, omitting the wine, and serve in an 
ordinary vegetable dish. 



CELERY IN CASSEROLE 

Cut celery in four-inch lengths, halving each stalk length- 
wise, and leaving the root on, wash well and parboil for 
ten minutes in salted water or milk, and arrange in a 
square, covered casserole. Put 2 tablespoons of butter in 
a saucepan, and when browned add 2 tablespoons of flour. 
Stir until well dissolved, then add 2 cups of the water 



Vegetables 107 

in which the celery cooked, 1 scant teaspoon of salt, 1 
small saltspoon of pepper, and 2 bay leaves. Stir until 
smooth, and then strain and pour this sauce over the 
celery, add 1 teaspoon of sherry or Madeira, cover the 
dish, set it in a shallow pan containing a little water, 
and let it cook for half an hour in the oven. Serve in the 
casserole. 

BAKED CELERY 

Cut 2 bunches of celery into two-inch lengths, wash 
thoroughly, and let blanch in boiling water and milk, using 
equal quantities of each, for fifteen minutes, then remove 
the celery and let it cool; add to 1 cup of the milk and 
water stock 1 tablespoon of butter blended with 1 table- 
spoon of flour, some pepper and salt, and when smoothed 
remove from the fire and beat into it vigorously 2 eggs. 
Arrange the celery in a buttered baking dish, pour the 
sauce over it, spread the top thickly with crumbs, and put 
in the oven. Cover for twenty minutes, then uncover and 
let brown nicely before serving. 



CEPES IN BLACK BUTTER 

French Cepes come in tin or glass. Put 3 tablespoons 
of butter in a pan, with 2 bay leaves, a few celery seeds 
and 1 clove of garlic; let it slowly brown. Strain and 
add cepes and let them heat in the butter. Season with 
salt and paprika and serve very hot. 



io8 Golden Rule Cook-Book 



AMERICAN SWEET CORN 

Sweet corn on the cob, which has been picked within 
twenty-four hours of the time of using, should be dropped 
into rapidly boiling, slightly salted water, and boiled not 
more than eight or ten minutes. 



ROAST CORN 

To roast sweet corn, leave the husks on the cob, and 
put in a slow oven and let bake for half an hour. Take 
off the husks and silk and serve at once. Some think this 
method of cooking the delicate American vegetable re- 
tains the flavour of the corn more than the usual way of 
boiling it. 

CORN PUDDING 

Use 6 or 7 ears of sweet corn, and cut each row down 
the middle with a sharp knife, and then cut the grains 
from the ear, and add to them 2 cups of milk, 1 teaspoon 
of salt, 1 saltspoon of pepper, 1 teaspoon of sugar, 1 table- 
spoon of melted butter, and 2 slightly beaten eggs. Put 
this into a baking dish and bake like a custard, in a slow 
oven for half an hour, taking care it does not cook too long 
nor get too hot lest it curdle. Canned corn may be used 
when fresh is out of season. 



CORN PUDDING IN TOMATO OR PEPPER CASES 

Bake the preceding in cases made by scooping a large 
part of the inside from large, solid tomatoes, or in hoUowed- 
out green, sweet peppers. 



Vegetables 109 



CORN CREOLE 

Put 1 can of corn into a saucepan with 1 tablespoon of 
chopped green peppers and \ cup of milk, and cook slowly 
for ten minutes ; then season with salt and pepper and add 
1 tablespoon of butter and serve. This may be put in a 
baking dish, covered with crumbs, and baked for fifteen 
minutes. 

CORN AND TOMATO PIE 

Butter a pudding dish and fill it with alternate layers 
of boiled or canned corn and tomatoes, and season with 
salt, pepper, and butter ; cover the top with pie-crust and 
bake in a moderately hot oven for fifteen minutes. If a 
crust is not desired the dish can be covered with bread 
crumbs and browned. If fresh tomatoes and corn are 
used the pie will require twice the time to cook, the first 
half of the time covered with a plate, and the last half 
uncovered. 

CORN CHOWDER 

Put 1 tablespoon of butter in a saucepan, and when 
melted add 1 sliced onion, and let cook slowly for five 
minutes ; then add to it 4 cups of potatoes which have been 
parboiled for five minutes, and then cut in small squares, 
and 2 cups of boiling water. Let cook for twenty minutes 
or until the potatoes are tender, then add 1 can of sweet 
corn, 4 cups of hot milk, 1 tablespoon of butter, and plenty 
of salt and pepper, and let heat through. Break 8 soda 
crackers into a deep dish, and pour the chowder over them 
to serve. 



1 1 o Golden Rule Cook-Book 



RHODE ISLAND ESCALLOP 

Bake 4 medium-sized sweet potatoes for half an hour, 
then scrape out the potato and chop it into small bits. 
Boil 2 ears of green corn for ten minutes, run a sharp 
knife down each row of grains, cutting them in two, and 
then cut the corn from the cob and mix it with the chopped 
sweet potato. Butter six individual gratin dishes and fill 
them with the mixed corn and potato, sprinkle them with 
salt, pour 1 tablespoon of melted butter over each, cover 
with bread crumbs, and let cook for eight or ten minutes 
in the oven. The same mixture can be used to fill a baking 
dish, and enough melted butter used to moisten the potato 
thoroughly. 

STEWED CUCUMBERS 

Peel 4 or 5 cucumbers, quarter them, and cover them 
with boiling salted water, and let them cook from twenty 
to thirty minutes; then drain, saving the water in which 
they were cooked. Make a sauce of 2 tablespoons of 
butter and 2 tablespoons of flour rubbed together, and 2 
cups of the water in which the cucumbers were boiled, 
stir until smooth, and when it boils add the juice of 1 
lemon, 1 teaspoon of salt, and some paprika ; arrange the 
cucumbers on slices of toast and serve with the sauce 
poured over them. 

STUFFED CUCUMBERS 

Peel the cucumbers and cut into pieces about two inches 
long, scoop out the centre of each piece about half-way 
down to form a cup, fill this with chopped onions and 



Vegetables 



III 



chopped mushrooms that have been fried together in 
butter, cover the tops with crumbs, and let brown in the 
oven. 



FRIED EGG-PLANT WITH SAUCE TARTARE 

Peel and cut an egg-plant into half-inch slices, dust 
quickly with salt and pepper, roll in beaten egg-yolk, then 
in fine bread crumbs, and fry in hot vegetable fat; drain 
on brown paper and serve very hot. Either serve sauce 
Tartare with this, or arrange a spoonful on each round of 
egg-plant. Garnish with sprigs of watercress, celery tops, 
or parsley. 

FRIED EGG-PLANT WITH TOMATO SAUCE 

Fry as in foregoing recipe and serve a savoury tomato 
sauce with the egg-plant. Never soak egg-plant in salt 
and water, as it takes away its crispness. 



CREAMED ENDIVE 



Cut the outside leaves from heads of endive, and wash 
the endive thoroughly ; then drain and put in boiling salted 
water for fifteen minutes. Drain again and cover with 
cold water for a few minutes, then chop and put in a 
saucepan with some butter, allowing 1 tablespoon for 
each head of endive, cover and let cook slowly for ten 
minutes, salt well, moisten with cream and sprinkle with 
paprika, and serve on toast or garnished with triangular 
pieces of toast. 



112 



Golden Rule Cook - Book 



KOHLRABI 

These are very nice if used young, when not much 
larger than an egg. Parboil them for half an hour, cut 
them in half, and put them in a frying pan containing 
melted butter, and fry for fifteen or twenty minutes. Serve 
over them the butter in which they were cooked, and 
dredge with salt and pepper. The time required to cook 
kohlrabi depends largely of course upon the age at which 
it is picked. 

KOHLRABI AU GRATIN 

Slice kohlrabi, boil twenty minutes or until nearly tender, 
and arrange in a baking dish in layers with cream sauce. 
Season each layer with pepper and salt, sprinkle the top 
with crumbs and grated cheese, and bake twenty minutes. 



LENTIL PIE 

Put 1 tablespoon of butter in a saucepan, and when 
melted add to it 1 finely chopped onion and let this fry 
slowly for ten minutes ; then add 2 cups of boiled German 
or Egyptian lentils and J cup of brown or German sauce, 
and when heated through pile into a deep dish; dredge 
with pepper and salt, cover with pie-crust, and bake in 
the oven until brown. 

LENTILS EGYPTIAN STYLE 

Wash 2 cups of lentils, soak them two or three hours, 
and drain them before using. Put them into boiling 
water well salted, cook until tender, about forty minutes, 



Vegetables 113 

then drain again. Put 2 tablespoons of butter into a 
saucepan, and when melted add 1 large onion finely 
chopped; cook over a very slow fire for ten minutes, then 
add the lentils and 2 scant cups of boiled rice, and stir all 
together with a large fork until veiy hot ; dredge well with 
salt and pepper before serving. 



GERMAN LENTILS 

Cover 2 cups of lentils with cold water and let them 
soak two or three hours; drain them and put them in 
boiling salted water with 1 leek (or 1 onion) and let them 
cook half an hour, or until tender but not broken. Put 2 
tablespoons of butter in a frying pan, and when melted 
stir into it 2 tablespoons of flour, and let brown ; then add 
2 finely chopped onions and 2 or 3 tablespoons of vinegar 
and 2 tablespoons of the water in which the lentils cooked. 
Mix this sauce with the drained lentils, put them in a 
double boiler with salt, pepper, and a dash of nutmeg, 
and serve after they have steamed slowly for fifteen 
minutes. 



LEEKS 

Cut leeks into three-inch lengths, using the tender green 
part as well as the white ; wash the pieces thoroughly in 
cold running water, then put them in a small saucepan 
and cover them wdth boiling salted water, and let them 
boil for twenty minutes. 

Make a sauce by melting 1 tablespoon of butter and 
thickening it with 1 tablespoon of flour, and then adding, 
1 tablespoon at a time, enough of the water the leeks were 

8 



114 Golden Rule Cook-Book 



cooked in (about 1 cup) to make the sauce of the right 
consistency ; season with pepper and salt, drain the leeks, 
and serve the sauce over them. 



MUSHROOMS 

Mushrooms should only be used when perfectly fresh 
and firm ; in peeling them take a small knife, and, holding 
the delicate fringe at the edge of the mushroom between 
the edge of the knife and the thumb, peel the paper-like 
skin off, pulling it toward the centre of the mushroom. 
The stems should be cut or broken off without breaking 
the cup, and if sound should be scraped and used. When 
the mushrooms are white and small and freshly picked 
they can be quickly washed and used without peeling. 

STEWED MUSHROOMS 

Peel about 1 pound of mushrooms, put them m a sauce- 
pan with 2 tablespoons of butter, 1 saltspoon of pepper, 
1 teaspoon of salt, and | cup of milk, into which 1 table- 
spoon of flour has been mixed; cover and let cook for 
five or six minutes, then add 1 cup of cream, stir all well 
together, replace the cover, and let cook gently for ten 
minutes. These mushrooms can also be cooked and 
served in an Italian casserole. 

GERMAN STEWED MUSHROOMS 

Peel 1 pound of mushrooms and put them in a saucepan, 
sprinkle with the juice of 1 lemon, add 1 cup of milk, 
cover, and let simmer gently for ten minutes. Thicken 



Vegetables 115 

with 1 heaping teaspoon of flour dissolved in a little milk, 
and add 1 tablespoon of butter and a grating of nutmeg, 
and let simmer gently for ten minutes more before serving. 
Instead of lemon juice and milk a cup of sour cream is 
often used in Germany, and is an acceptable substitute. 

MUSHROOM AND CHESTNUT RAGOUT 

Use an equal quantity of peeled mushrooms and boiled 
Italian chestnuts, and heat in a rich brown sauce. Serve, 
garnished with toast, or in cases, or use in a deep pie with 
a top crust of biscuit dough. 

MUSHROOMS NEWBURG 

Peel 1 pound of mushrooms, cover them with 2 cups of 
milk, and let them simmer gently for ten minutes. Lift 
the mushrooms out with a strainer, and make a sauce of 
the milk by adding 1 tablespoon of flour, 1 tablespoon 
of butter, the beaten yolks of 2 eggs, 1 wineglass of sherry, 
and some salt and paprika. When the sauce thickens 
replace the mushrooms in it, let them heat for two 
minutes, and serve on toast or in patty cases. 

BAKED MUSHROOMS ON TOAST 

Select as many large mushrooms as are required, and, 
after peeling them, lay each one, cup upward, on rounds 
of toast which, after toasting, have been dampened by 
being plunged quickly into hot water; place the toast 
with the mushrooms upon it into a shallow buttered pan, 
put a little bit of butter in the cup of each mushroom, 



1 1 6 Golden Rule Cook-Book 



sprinkle with salt and pepper, cover with another pan the 
same size, and let cook eight or ten minutes. Serve at 
once, with a garnish of parsley or watercress. 

GRILLED MUSHROOMS 

Peel or wash the mushrooms, and put them, cup up- 
ward, on a fine wire broiler and let them broil over a hot 
fire for five or six minutes, putting a pinch of salt in each 
cup. As soon as hot, remove them from the broiler and 
serve on hot plates, taking care not to spill the juice which 
has formed in the cups. Garnish with watercress or 
parsley. 

MUSHROOMS SUR CLOCHE 

Place carefully cleaned mushrooms, cup upward, on 
individual gratin dishes, salt each, and place a bit of butter 
in the cup, and set in a hot oven for ten minutes. To 
serve, place over each a glass "bell," which can be bought 
for this purpose. The heat is thus retained in the mush- 
rooms during service. 

MUSHROOMS IN CASSEROLE 

Put into a French or Italian casserole \ cup of good 
butter, and when melted stir into it f of a pound, or a 
pound, of peeled mushrooms, and dredge well with pepper 
and salt. Cover the casserole and set it in the oven ; after 
five minutes' cooking stir the mushrooms, mixing them 
well with the butter, replace the cover, and repeat the 
process in another five minutes; let cook ten minutes 
more, and serve from the casserole on rounds of toast. 



Vegetables 117 



FILLED MUSHROOMS 

Select 10 of the largest, most cup-shaped from \\ 
pounds of mushrooms. Peel and lay in a shallow pan, 
cup side up. Take the cleaned stems and the remaining 
mushrooms and chop fine and put them in the cups ; add 
1 teaspoon of melted butter, some pepper and salt to each, 
and let bake ten minutes or until done. Serve on toast 
garnished with watercress, or under the glass bells already- 
mentioned. 



MUSHROOMS WITH TRUFFLES 

Toss truffles in butter in a hot frying pan for five min- 
utes, sprinkle the cups of mushrooms with pepper and salt, 
fill them with the truffles, and cook for ten minutes in a 
covered pan in a hot oven; serve on crisp lettuce leaves, 
with parsley butter. 



MUSHROOMS WITH PEAS 

Fill the cups of large mushrooms with French canned 
peas, which have been tossed for five minutes in hot butter. 
Season and set in a covered pan in a hot oven for ten 
minutes, and serve on toast with white or brown sauce, as 
preferred. 

MUSHROOMS WITH ONIONS 

Peel 2 medium-sized onions and chop them fine, and 
put them in a casserole, or saucepan, with 1 tablespoon of 



1 1 8 Golden Rule Cook-Book 



melted butter. Let them cook slowly for ten minutes, then 
add 1 pound of mushrooms, which have been carefully 
washed or peeled, and another tablespoon of butter, and 
cover, letting cook for ten minutes. Season well with salt 
and pepper and serve very hot. 

Mushrooms thus prepared may be put in a deep baking 
dish, covered with crust and baked in a pie. 



MUSHROOMS WITH EGG 

Put 2 tablespoons of butter in a porcelain casserole, or 
in a saucepan, and when melted put with it 1 pound of 
peeled or washed mushrooms; let simmer gently for ten 
minutes, then add to them 2 hard-boiled eggs, cut in 
slices, and half a cup of cream. This recipe also is avail- 
able for a deep pie; put in a baking dish, cover with 
crust, and bake until slightly browned. 



CANNED MUSHROOMS 

Drain the mushrooms from 1 can, and cut them in half. 
Use the liquid from the can augmented with water, if 
necessary, to make brown or German sauce. Put the 
mushrooms in a saucepan with the sauce, season with 
pepper and salt, and serve very hot on toast. 

Button mushrooms can also be cooked by simply 
draining and tossing in parsley butter until hot; season 
with salt and pepper and serve on toast. 

Mushrooms cooked in these ways are suitable for filling 
peppers or tomatoes. Canned mushrooms can be bought 



Vegetables 119 



which are put up with truflBes, and add variety to these 
different dishes. 



CANNED MUSHROOMS CZARINA 

Open a can of button mushrooms, drain them, and cut 
the buttons in half, if very large, and reserve the liquid. 
Put 1 tablespoon of butter in a saucepan, and when melted 
add 1 tablespoon of grated onion, 2 bay leaves, 2 cloves, 
2 peppercorns, and 2 allspice. Let all cook together slowly 
for five minutes, then pour on the liquid from the mush- 
rooms, with enough milk added to make 2 cups, season 
with salt, and let simmer for ten minutes; then add 1 
tablespoon of flour creamed with 1 tablespoon of butter, 
let boil up once, and strain. Put the sauce and the button 
mushrooms in an Italian casserole, set this in the oven to 
heat for five minutes, and serve from the dish on triangles 
of toast. 

MUSHROOM LOAF 

Pour good clear, well-strained boiling vegetable stock 
onto dissolved vegetable gelatine or arrowroot, using 
about 1 tablespoon to every 2 cups of liquid. Season 
well with salt and pepper, and add 1 can of button mush- 
rooms, halved, when the jelly is somewhat set so that they 
will remain in place evenly dispersed. Line a mould with 
chopped parsley and slices of pickled walnuts, pour the 
jelly into it, and serve, when set, ice-cold, with any 
savoury cold sauce or pickles. A few chopped nuts may 
be added if desired. 



1 2 o Golden Rule Cook-Book 



STEWED OKRA 

Cut the ends off the pods of young okra, boil for one 
hour in salted water, then drain and reheat in a saucepan 
with some melted butter. 

The okra can be used as a garnish to boiled rice. 
Canned okra needs only to be boiled five minutes, drained, 
seasoned, and tossed about in hot butter in a frying pan 
for two or three minutes before serving. 



OKRA AND GRILLED TOMATOES 

Cut good firm tomatoes in half, season well and broil, 
then serve with a garnish of stewed okra. 



STEWED OKRA WITH TOMATO SAUCE 

If fresh okra is used prepare as in stewed okra recipe, 
and if canned okra is used drain and heat in boiling salted 
water. Put 1 tablespoon of butter in a frying pan, and 
when melted lift the okra from the boiling v/ater and 
place it in the frying pan ; season well with salt and pepper 
and then cover with 1 cup of tomato sauce, and, wnen 
thoroughly heated through, serve. 



OKRA AND TOMATO ESCALLOP 

Arrange alternate layers of sliced canned okra and 
tomato in a well buttered baking dish, separating them 
with layers of boiled rice well seasoned with salt and 



Vegetables 121 



pepper and dotted with butter. Cover the top with fine 
crumbs and cook for fifteen minutes, or until browned, 
in the oven. 



BOILED ONIONS 



Peel onions under cold water and they will not bring 
tears to the eyes. They should then be put in rapidly 
boiling water, and this changed after the first five minutes 
of cooking; then put in fresh boiling water, salt added, 
and cooked for from half an hour to forty minutes. If 
onions are not covered when boiling the odour will be less 
noticeable. 

Serve boiled onions with parsley butter, or, after drain- 
ing, cover with milk, add butter, pepper, and salt, and let 
boil up once before serving. 



CREAMED ONIONS 

Use onions which have been boiled until tender but not 
broken, and, after draining, serve with white or parsley 
sauce, made with equal quantities of milk and the stock in 
which the onions cooked. 



BOILED ONIONS WITH BROWN SAUCE 

Serve small boiled onions, which have cooked until 
tender, but not broken, with any hot sauce, — tomato, 
brown, mushroom, etc. 



122 



Golden Rule Cook-Book 



ONIONS AU GRATIN 

Prepare as for creamed onions, making a white sauce of 
the milk, or milk and water, in which the onions have 
been boiled. The onions can be left whole, or somewhat 
broken up in the sauce. Fill a buttered baking dish with 
onions and sauce, dust the top with grated cheese, and let 
heat in the oven five or six minutes. The bottled Parmesan 
cheese is convenient, but is never as delicate to the taste as 
fresh cheese grated. 

ONIONS WITH CHEESE 

Arrange boiled onions, which are not broken at all by 
boiling, in a buttered baking dish, baste well with melted 
butter, and dredge with grated cheese, and set in the oven 
a few moments to brown ; serve in the same dish or remove 
to a small platter and garnish with green, or use as a 
garnish to a dish of other vegetables. Mashed potatoes 
piled high (browned on top with salamander or under 
flame in gas oven) surrounded with these onions makes an 
attractive dish. 

ESCALLOPED ONIONS 

Escalloped onions are made like Onions au Gratin, 
except that the cheese is omitted and replaced by a layer 
of fine bread crumbs. 



BAKED ONIONS WITH CHESTNUTS 

Peel as many onions as required and parboil them for 
ten or fifteen minutes in salted water. Drain and dry, and 



Vegetables 123 



when cooled somewhat remove the inside and fill with 
chopped chestnuts which have been tossed in hot butter 
for fifteen minutes ; season well with salt and pepper, and, 
if liked, a little sage ; arrange in a buttered baking dish, 
and bake for half an hour, covering them for the first 
fifteen minutes. If they seem too dry, baste with a little 
cream or onion stock and melted butter. 



ONION SOUFFLE 

Put 1 tablespoon of butter in a saucepan, and when 
melted add 1 tablespoon of flour, stir until smooth, and 
then add gradually 1 cup of milk, and season with paprika 
and salt. Let boil, then add \ cup of stale bread crumbs, 

1 teaspoon of chopped parsley, IJ cups of cold boiled 
onions chopped fine, and the yolks of 2 eggs well beaten. 
Mix thoroughly, then add the stifily beaten whites of the 

2 eggs, and mix them gently through the onion mixture 
wdth a fork. Put in a buttered baking dish, or in individual 
cases, sprinkle fine crumbs on top, and bake about fifteen 
minutes to slightly brown before serving. 



BORDEAUX ONIONS 

Peel 6 or 8 small onions, and parboil them for fifteen 
minutes in salted water. Put 2 tablespoons of butter in a 
saucepan or a baking dish, with 1 tablespoon of chopped 
parsley and 1 tablespoon of chopped celery, % cloves, 1 
bay leaf, | of a cup of claret, 1 cup of brown sauce, the 
juice of 1 lemon, pepper and salt. Set the onions in this, 
cover, and let cook very gently for half an hour or until 
tender. Remove the bay leaf and serve with the sauce. 



12 4 Golden Rule Cook-Book 



ONION AND TOMATO ESCALLOP 

Place alternate layers of fresh onions, sliced, and fresh 
tomatoes in a buttered baking dish, covering each layer 
with crumbs, butter, pepper and salt. Put 1^ cups of 
water over and bake for about an hour in a slow oven. 
Or use boiled onions and canned tomatoes, dampen with 
the juice from the tomatoes, and cook twenty minutes. 



ONIONS BEATRICE 

Fill a large bean-pot (or a high earthenware covered 
jar marmite) with small Bermuda onions, two inches in 
diameter. The onions should be left whole, but a sharp 
knife can be used to make two cuts in the shape of a cross 
in the top of each, as this insures the cooking of the centre. 
While arranging the onions in the jar, sprinkle them well 
with salt, also with black pepper (or use ^ dozen pepper- 
corns instead), put in 3 bay leaves, and distribute 1 tea- 
spoon of mixed herbs. Cover with hot water, put the lid 
on, and set on the back of the stove or in a slow oven. The 
onions should not cook to pieces, and with the proper heat 
will be cooked through in about two hours; this time is 
named not as a rule but as a guide. Serve in the mar- 
mite in which they were cooked. 



STUFFED ONIONS 

Boil the onions fifteen or twenty minutes and then 
remove the hearts, leaving the outsides as cases for a 
filling. Make the stuffing of bread or cracker crumbs 
mixed with the chopped centres of the onions, plenty of 



Vegetables 125 

salt and pepper, and a little chopped tomato (or tomato 
sauce), or some chopped green peppers, or canned pimen- 
tos, or use both tomato and peppers. Fill the onion cases, 
and arrange in a buttered baking dish; sprinkle with 2 
tablespoons of melted butter, set the pan in water, and 
bake half an hour; the baking dish should be covered 
until the last five minutes, and the onions should not be 
allowed to go dry ; more butter can be added, or a little 
hot water or vegetable broth, if they cook dry. Serve in 
the baking dish, or remove to a small platter and garnish 
with sprigs of parsley. 

FRIED ONIONS 

Peel the onions and cut into thin slices, and when a 
generous tablespoon of butter has slowly melted in a frying 
pan, put the onions in and let them simmer over as low a 
fire as will keep them cooking; stir them frequently and 
serve when transparent and turning a golden brown. 

Fried onions can be served alone or as a garnish to 
heaped up mashed potatoes. They are saved from their 
extreme commonplaceness by being arranged in a gratin 
dish, not over an inch high, dusted with a sprinkling of 
crumbs or grated cheese, and given three or four minutes 
in the oven. 

FRENCH FRIED ONIONS 

Peel medium-sized onions, and slice crosswise carefully ; 
then separate the slices into rings. Drop these into smok- 
ing vegetable fat or oil, and let fry four or five minutes until 
crisp and a rich brown. Lift with a strainer onto brown 
paper to drain a moment before serving. 



126 Golden Rule Cook-Book 



ONIONS IN POTATO CRADLES 

Make potato cradles as directed, dredge with salt, and 
fill with fried or French-fried onions. 



SMALL ONIONS 

Peel small, round, pickling onions, parboil them ten 
minutes, drain, roll in flour, and fry in deep fat. Serve as 
a garnish to other vegetables or in stews. 



GLAZED ONIONS 

These are nice used either as a garnish to another dish 
(vegetable croquettes, mashed potatoes, etc.) or alone. 
Small onions should be used, or onion hearts, and taken 
from the water before they are quite cooked ; then put in an 
enamelled pan in which is 1 tablespoon of butter which 
has been slowly melted; toss them about in this, and 
sprinkle with powdered sugar. When they begin to 
brown add 1 tablespoon of the water in which they were 
boiled, and as this is taken up add a little more, and pepper 
and salt. The onions will be browned and glazed. Serve 
very hot. 

ONIONS AND APPLES 

Put 1 tablespoon of butter in a frying pan, and when 
melted put in 3 sliced onions and 3 sliced apples ; let fry 
slowly until browned, and serve on toast. 



Vegetables 127 



BOILED PARSNIPS IN SAUCE 

Wash and scrape 6 or 7 parsnips, cut them in half, length- 
wise, and put them in cold water for half an hour. Drain 
them, and put them in a saucepan of boiling water con- 
taining 1 teaspoon of salt, and let them boil for about three 
quarters of an hour. While they are finishing cooking, 
prepare a sauce with 1 tablespoon of butter and 1 table- 
spoon of flour rubbed together, and put in a saucepan over 
a slow fire. When melted and smooth add, a spoonful 
at a time, some of the stock in which the parsnips are 
cooking, until about 2 cups have been used ; stir until well 
thickened but not paste-like, season with salt and pepper, 
and pour over the parsnips after draining them. 

PARSNIPS IN BUTTER 

Scrape and wash the parsnips, and cut them in eighths, 
lengthwise, and then in half. Put them in boiling water, 
salt well, and let them cook for about three quarters of 
an hour. Drain and serve with \ cup melted butter poured 
over them, which contains 1 tablespoon of chopped parsley. 

FRIED PARSNIPS 

Slice cold boiled parsnips lengthwise, dredge with salt, 
and fry in buttered "pan or griddle until a golden brown, 
turning with a pancake turner. 

FRENCH FRIED PARSNIPS 

Use cold boiled parsnips, cut in any shape desired, — 
balls, or long strips, — and put them in a frying basket, 
and fry in hot fat until brown. Drain, and dredge with 
salt to serve. 



128 Golden Rule Cook-Book 



BROILED PARSNIPS 

Use boiled parsnips, cut each in 3 slices, lengthwise, 
dip in melted butter, broil until brown, and sprinkle with 
salt before serving. 



GREEN PEAS 



Newly picked green peas should be shelled and put in 
a double-boiler with a little salt, and 1 teaspoon or more 
of sugar, and no water. Cover closely and keep water 
in under pan boiling for about three quarters of an hour. 
Add a little butter before serving. 

GREEN PEAS PAYSANNE 

Cook peas as in the above recipe adding a few lettuce 
leaves which have been washed and cut in strips. Drain 
them before adding butter and salt. 

CANNED PEAS 

Canned peas should be slowly cooked in their own stock 
for ten minutes, drained, and seasoned with butter, pepper 
and salt, and a little milk or cream added to them. 



CANNED PEAS WITH ONION 

Put 1 tablespoon of butter in a saucepan, and when 
melted add 1 tablespoon of chopped onion; let simmer 



Vegetables 129 

for five minutes, then add 1 can of peas, drained of their 
juice, and | of a cup of cream or milk ; season well with 
salt and pepper, and serve after ten minutes' slow cooking. 



STUFFED PEPPERS 



Slice the stem-end from sweet peppers, cut out the 
insides, and fill with a mixture made of 1 cup of fine 
crumbs, 1 grated onion, \ cup of chopped nuts, 1 teaspoon 
of salt, and 2 tablespoons of melted butter. Set in a pan 
containing a little water and melted butter, and bake from 
twenty minutes to half an hour, basting occasionally. 

Peppers can be parboiled for ten minutes before stuffing, 
but though softer they lose their colour to some extent. 



PEPPERS STUFFED WITH MUSHROOMS 

Cut the stem-end from sweet peppers, remove the inside, 
and fill with mushrooms Czarina, or mushrooms in tomato 
sauce, and bake twenty to thirty minutes, basting with 
a little butter and water, which should be in the pan in 
which they are cooked. 



PEPPERS WITH RICE 

Cut the stem-end from sweet green peppers, remove the 
inside, fill with boiled rice and chopped tomato in equal 
proportions, and season well with pepper and salt. A 
few chopped mushrooms, olives, or boiled eggs may be 
added to the filling. Bake from twenty to thirty minutes, 

basting with butter and water. 

9 



130 Golden Rule Cook-Book 



GREEN PEPPERS WITH EGG 

Parboil 6 green peppers for five minutes, first having cut 
off the stem-end and removed the seeds. Put 2 table- 
spoons of butter in a frying pan, and when melted add 
1 finely chopped onion, and let it cook slowly for ten 
minutes ; then stir in 3 tablespoons of fine bread crumbs, 
and season with salt, pepper, and catsup. Upon removing 
the peppers from the boiling water set them up cup-like 
in a shallow pan, and put 1 tablespoon of this mixture into 
each; break into each pepper 1 egg, cover with some 
more of the prepared crumbs, and bake for ten minutes if 
the eggs are liked soft, for fifteen if liked hard. Serve on 
toast with 1| cups of white sauce containing 2 tablespoons 
of grated cheese. 

PEPPERS WITH CORN 

Cut a slice from the end of sweet peppers, remove the 
inside, and fill with canned corn, well salted ; replace the 
ends and bake. 

Peppers, like tomatoes, may be filled in so many ways 
that it is useless to endeavour to enumerate them, for the 
ingenious cook can multiply them without end. 

ESCALLOP OF PEPPERS AND CORN 

Cut enough sweet corn from the cob to make 3 cups. 
Take 2 or 3 sweet green peppers and remove the insides, 
then slice them in very thin circles and arrange a layer of 
the corn in a buttered baking dish, salt it, and then place 
some rings of the peppers, then another layer of corn, and 



Vegetables 131 

so on, until the dish is filled, finishing the top with peppers. 
To a cup of cream (or milk) add 1 beaten ^gg and 2 
tablespoons of melted butter; pour this over the whole, 
and bake for half an hour in a hot oven. Canned corn may 
be used, in which case less cream will be needed. 



FRIED PEPPERS 

Remove the seeds from 6 sweet green peppers, cut the 
pods in squares about half an inch across. Put 1 table- 
spoon of butter in a frying pan, and when melted add 1 
sliced onion, and let simmer for two or three minutes; 
then put into the pan the cut-up peppers, and fry for ten 
minutes. Add \ cup of brow^n or tomato sauce and serve 
on toast with boiled rice, or on flat rice cakes. 



CREAMED PIMENTOS 



Put the pimentos from 1 can into 2 cups of white sauce, 
and let cook in a double boiler for ten minutes. Add 1 
tablespoon of chopped parsley, some pepper and salt, and 
serve on toast. 

ROLLED PIMENTOS 

Remove the pimentos from the can, and with a sharp 
knife cut them open on one side and open them out. 
Arrange the flat pieces thus made on a large plate or 
board, with the inner part up, and spread with finely 
chopped onion, sprinkle with salt and celery salt, and roll 
into firm rolls. Place these in a well-buttered tin, add a 



132 Golden Rule Cook-Book 

little hot water, cover, and set in a hot oven for ten minutes ; 
then uncover, add 1 tablespoon of butter, and when it 
melts baste the pimentos with it. Let them cook five 
minutes more, and serve with the melted butter poured 
over them, or with parsley butter. 

PIMENTOS WITH OKRA 

Split the pimentos with a sharp knife, salt the inner part, 
then roll each around a pod of freshly boiled or canned 
okra. Place in a well-buttered pan, add a little hot water, 
and let cook ten minutes covered, and five uncovered. 
Add more butter during the last five minutes, baste the 
rolls, and serve with the butter poured over them, or with 
tomato sauce. 

PIMENTOS WITH TOMATO 

Lay the large flat pimentos from a can on a platter, and 
slide into each a slice of tomato which has been sprinkled 
with salt and celery salt. Fry in a covered pan for five 
minutes, and serve plain or with caper sauce. 



POTATOES 



Between the good cooks who contend that a potato is 
never properly "boiled" if it is boiled at all, and those who 
either cook potatoes in a steamer, or put them in cold water 
which is carefully watched to see that it does not actually 
boil, cooking thus until the potatoes are tender, and those 
who drop them into rapidly boiling salted water, letting 



Vegetables 133 

them boil hard until done, there is wide latitude for in- 
dividual preference. I would advise those who do not 
have potatoes served on the table which are white and 
floury and thoroughly cooked through, to see that one of 
the above-mentioned ways of cooking potatoes is carried 
out in their kitchens. Potatoes put in boiling water, or 
put in a covered steamer over rapidly boiling water, will 
cook in from twenty minutes to half an hour, the time 
depending, of course, upon the size and age of the potatoes ; 
they should always be carefully scrubbed and cooked in 
their skins, and peeled afterwards. 



MASHED POTATOES 

Having boiled or steamed the required number of 
potatoes, peel them as expeditiously as possible and break 
them up in a hot saucepan; mash and then beat them 
vigorously with a wooden spoon or a fork, add a generous 
piece of butter, dredge with salt and a little pepper, and 
beat them until they are light ; then moisten slightly with 
a very little hot milk or cream, beat them for a moment 
more, and serve very hot. 



POTATO SOUFFLE 

Put into a saucepan 3 or 4 cups of warm mashed potato 
and 1 tablespoon butter. Add the yolks of 2 eggs, 2 table- 
spoons cream (or milk), salt and pepper, and stir over 
fire until well mixed. Remove from the fire and add the 
well-beaten whites of the eggs. Heap in a buttered baking 
dish and let brown on the top in the oven. 



134 Golden Rule Cook - Book 



MASHED POTATO SOUFFLE IN CASES 

Select large potatoes, scrub them and let them bake until 
mealy, which will be in from half an hour to three quarters, 
then cut them in half, lengthwise, and carefully scrape out 
the potato, laying aside the skins to use as cases. Mash 
the potatoes with a wire potato-masher, add 1 tablespoon 
of butter for every 5 potatoes used, and season well with 
salt and pepper. Beat the whites of eggs very stiff, allow- 
ing 2 to every 5 potatoes, and mix them lightly through 
the potato with a fork; fill the potato skins with the 
mixture, heaping them full; brown them slightly in the 
oven before serving, and garnish the dish on which thev 
are served with sprigs of parsley. Five potatoes will fill 
6 or 7 cases. 



RICED POTATOES 

Break up well-boiled dry potatoes with a fork, dredge 
with salt and pepper, and press through a sieve or a so- 
called "ricer" into a hot serving dish. 



RICED POTATO FRITTERS 

Boil 6 large potatoes, press them through a sieve, and 
add 3 lightly beaten eggs, 2 teaspoons of flour creamed 
with 1 tablespoon of butter, 1 teaspoon of salt, and 2 cups 
of milk. Beat well together, and drop from a large spoon 
into deep, hot fat ; they will rise to the top a light brown 
when done. Chopped chives or chopped parsley may be 
added to the mixture if desired. 



Vegetables 135 



MASHED POTATOES WITH ONION 

To 4 or 5 cups of mashed potato add 1 cup of boiled 
onion minced to a pulp, 1 tablespoon of butter, 1 table- 
spoon of cream, some pepper and salt; beat lightly to- 
gether, and before serving brown the top for a moment 
in the oven. 

BAKED POTATOES 

Select potatoes of uniform size, scrub them well, place 
in a hot oven until they yield to pressure of the fingers, 
which will be in most cases in about three quarters of an 
hour. They should not stand after baking, and should be 
served in an open dish. A baked potato that is worked 
with the fingers while being turned in the hand a few times, 
becomes light and soft. 



ROAST POTATOES 

Pare small, round potatoes, and lay them in cold water. 
Put 2 tablespoons of butter in a shallow baking pan, and 
let it melt in the oven; then wipe the potatoes, and lay 
them in the pan, rolling each in the hot butter. Let them 
cook in a moderate oven from one half to three quarters 
of an hour, and baste them during the cooking five or six 
times with the butter. Sprinkle with salt before serving. 

DENVER POTATOES" 

Peel several smooth oval potatoes and cut in half, length- 
wise. Dig out a small hole in the centre of the smooth 
side, and level the rounded parts so they will sit evenly. 



136 Golden Rule Cook-Bo ok 

Put a lump of butter in each, and place in a pan with a 
little water, first dredging with salt and pepper, and bake 
about twenty-five minutes or until browned. 

BROILED POTATOES 

Cut cold boiled potatoes lengthwise into quarter-inch 
slices, dip each in flour, and lay in a folding broiler. Broil 
until evenly browned on both sides, sprinkle with salt and 
pepper, and serve on a hot dish with a bit of butter on 
each, or as a garnish to other vegetables. 

FRIED POTATOES SOUFFLE 

Peel and trim the required number of potatoes to a 
uniform size, cut both ends straight across, and then slice 
the potatoes into slices about j^ of an inch thick, and drop 
them into cold water for about half an hour, and then 
dry them with a cloth. For the frying two kettles of fat 
are necessary, one of which must be perfectly fresh ; drop 
the potatoes into the used fat or oil and let them fry until 
about half done ; but do not let them brown at all ; drain 
them thoroughly and let them get cold. Five or six 
minutes before they are to be served drop them into the 
fresh fat which should be almost smoking, move them 
about lightly with a fork, and they will puff out to a 
considerable size; let them become a golden brown, put 
them in the oven on brown paper for a moment, and serve 
instantly. 

WHOLE POTATOES FRIED 

Use very small new potatoes, and, after boiling them, 
roll in ^^^ and cracker crumbs, and fry in hot, deep fat. 
Use alone or as a garnish to baked tomatoes. 



Vegetables 137 



FRENCH -FRIED POTATOES 

Peel potatoes which are of medium size and cut into 
even eighths, lengthwise, and then let them lie in cold 
water for fifteen minutes ; then dry them between the folds 
of a clean cloth, and put in a frying basket. Immerse 
slowly in hot fat, and fry until a golden brown ; drain at 
once, and dredge with salt. 



SARATOGA CHIPS 

Cut potatoes into thin slices with a potato cutter, lay in 
cold water twenty minutes, dry, and fry in deep, hot fat 
until crisp. Drain from the fat onto brown paper, dredge 
with salt, and serve very hot. 



POTATOES PARISIAN 

These are cooked exactly like French-fried potatoes, 
except that the little vegetable cutter, which cuts tiny 
globes of potato, is used to form the shapes. Some care 
must be taken to use strength enough with the cutter to 
make it cut perfectly round balls. 



POTATO STRAWS 

Peel 4 or 5 potatoes and then cut them with a patent 
vegetable cutter in strings ; lay them in very cold water for 
twenty minutes, drain, and put in a frying basket, and 
slowly immerse in hot fat, and let them fry until a golden 
brown. Drain, and dredge with salt before serving. 



138 Golden Rule Cook - Book 



POTATO CRADLES 

Peel, wash, and dry potatoes of uniform size and shape. 
Cut in two, lengthwise, and scoop out the inside, and fry 
the potato cases in hot fat until brown; then drain and 
sprinkle with salt. Serve hot peas heaped up in each 
cradle and garnish with mint or parsley. 



POTATOES LYONNAISE 

Take 5 or 6 cold boiled potatoes and cut them in slices. 
Put 1 tablespoon of butter in a frying pan, and when it is 
melted add 2 thinly sliced, medium-sized onions, and fry 
these, letting them cook very slowly ten minutes; then 
season with pepper and salt and add the sliced potatoes, 
and let these fry slowly, turning with a knife until they are 
a golden brown ; season afresh with pepper and salt, and 
add 1 tablespoon of finely chopped parsley before serving. 
These potatoes will take a great deal of salt and pepper. 



GERMAN FRIED POTATOES 

Put 1 tablespoon of butter in a frying pan, and when 
melted add 5 or 6 cold boiled potatoes cut in slices, season 
highly with salt and pepper, fry until done, which will be 
about twelve or fifteen minutes, turning with a knife; 
when nearly done stop stirring, and let the potatoes brown 
on the bottom of the pan; serve in a hot dish with the 
browned slices on the top. 



Vegetables 139 



FRIED POTATO SAVOURY 

Fry cold sliced or diced potatoes, and when browned 
add \ teaspoon of onion juice or extract, then arrange in a 
buttered baking dish in laj^ers with grated cheese, pepper, 
salt, and some butter in each layer, cover the top with a 
few brown crumbs and chopped parsley or chives, and let 
heat a few minutes in the oven. Chopped chives can be 
arranged with the layers of potato if the flavour is liked. 



CREAMED POTATOES 

Put 2 tablespoons of butter into a saucepan, and when 
melted add 1 tablespoon of minced parsley and pepper 
and salt, stir until very hot, then add a scant cup of milk, 
containing 1 teaspoon of flour and a pinch of soda, and 
when this boils add diced cold boiled potatoes, and, when 
thoroughly heated through, serve. 

ESCALLOPED POTATOES 

Boil 10 or 12 medium-sized potatoes in their skins, and 
after peeling slice them in slices \ of an inch thick. While 
the potatoes are boiling make a sauce of 2 cups of milk, 
the juice of 1 onion, salt and pepper, 2 tablespoons of 
butter, and 1 tablespoon of thickening flour. Butter a 
baking dish, and arrange a layer of potatoes, cover with 
sauce, then put another layer of potatoes, and so continue 
until the dish is filled. Then cut 2 hard-boiled eggs in 
neat slices, arrange them over the top, sprinkle with 
cracker crumbs and a little finely chopped parsley, and 
cook ten or twelve minutes in the oven. 



140 Golden Rule Cook-Book 



POTATOES DELMONICO 

For a large baking dish 4 cups of cold boiled diced 
potatoes will be required. Butter a baking dish, and put a 
layer of potatoes an inch deep in the bottom, and cover 
this with well made white sauce, and sprinkle slightly with 
salt and pepper; then add another layer of potato, and 
white sauce, and seasoning, and so on, until the dish is 
heaping full, and then sprinkle the top with grated cheese, 
and let brown well in a hot oven. 



OAK HILL POTATOES 

Butter a baking dish well, and place in it alternate layers 
of sliced cold boiled potatoes and hard-boiled eggs, season- 
ing each layer ; then pour over it a white sauce in which 
grated cheese is melted. Cover the top of the dish with 
cracker crumbs, and brown in the oven. 



HEILBRONN POTATOES 

Put 2 tablespoons of butter in a deep saucepan, and 
when melted stir into it, with a flat-ended wooden spoon, 
2 tablespoons of flour and let brown, then add % table- 
spoons of vinegar and use 2 cups of boiling water or vege- 
table stock in making this into a smooth sauce. Add \ an 
onion, sliced, 2 cloves, 2 allspice, a piece of thin lemon 
peel, 1 tablespoon of lemon juice, and let cook very slowly, 
stirring for ten minutes. Then add more vegetable stock 
or boiling water to make a thin sauce and strain it; re- 
turn to the fire and add 5 or 6 parboiled thinly sliced 
potatoes, 2 tablespoons of capers, and let cook slowly for 



Vegetables 141 



fifteen minutes, stirring frequently; then pour into the 
saucepan \ cup of cream (sour preferred), and serve in a 
deep, hot dish. 

SAVOURY POTATO CAKES 

Chop 6 cold boiled potatoes, and crush with a potato 
masher (or use cold mashed potato) ; add to them 1 table- 
spoon of mixed herbs, 1 teaspoon of chopped onions, 
pepper, salt, 1 tablespoon of melted butter, and 1 beaten 
egg ; mould into flat cakes, and put in a frying pan con- 
taining 1 tablespoon of melted butter; brown, and turn 
with a pancake turner to brown the other side. 

POTATO HASH 

Put 8 cold boiled potatoes and 2 medium-sized onions 
in a chopping bowl and chop them fine. Melt 1 table- 
spoon of butter in a large frying pan, place the potatoes 
and onion in it, and smooth the top even with a fork. 
Season well with salt and pepper and put over a moder- 
ately hot fire, shaking the pan vigorously from time to 
time to keep the hash from burning. If it is shaken instead 
of being stirred it will brown well on the bottom. Turn 
out onto a hot serving dish, with the browned part on 
top, and sprinkle with salt and pepper. 

POTATO OMELET 

Butter a frying pan with 1 teaspoon of butter, and cover 
the bottom of the pan with sliced cold boiled potatoes 
laid flat ; let these fry a few moments, then pour over them 



142 Golden Rule Cook-Book 

2 well-beaten eggs and 1 tablespoon of chopped parsley 
or chives, season well with salt and pepper, and turn from 
the pan when browned. 

CURRIED POTATOES 

Chop 1 good-sized onion very fine, and fry in 2 table- 
spoons of butter until transparent and cooked, but not 
brown; then remove most of the onion with a strainer, 
pressing the juice from it into the butter, and put in 4 or 
5 sliced cold boiled potatoes ; sprinkle some curry powder 
and salt and pepper over them and fry, turning them 
frequently until done. The amount of curry can vary 
from 1 to 2 teaspoons. 

POTATO FRICASSEE 

Put in a saucepan 1 generous tablespoon of butter and 1 
cup of milk ; when hot add some cold potatoes cut in dice, 
season with pepper, salt, and a few drops of onion juice. 
Let them get thoroughly hot, then add the beaten yolks of 
2 eggs, stir constantly until thick. Great care must be 
taken not to let it cook too long or the sauce will curdle. 
Add a little chopped parsley before serving. 



POTATOES RENNEQUIN 

Boil 6 potatoes, peel them, and let them dry in a warm 
place on the stove. 

Put 1 tablespoon of butter into a saucepan, and when 
partly melted slice the potatoes into it. Now add 1 



Vegetables 143 

tablespoon of water, some salt, pepper, and 1 tablespoon of 
minced parsley ; let it become thoroughly heated, then add 
1 tablespoon of lemon juice and serve very hot. 

POTATOES AND CHEESE 

Mince or chop fine 5 or 6 peeled raw potatoes, and toss 
in a saucepan with 2 tablespoons of butter until cooked. 
Place a layer of these in a buttered baking dish, season 
with salt and pepper, and sprinkle with grated cheese; 
then add another layer of potatoes, and proceed thus until 
the dish is full. Pour melted butter over and let brown 
in the oven. 



ESCALLOPED POTATO AND ONION 

Peel and slice very thinly 5 or 6 medium-sized potatoes 
and 3 or 4 onions, and arrange them in layers in a buttered 
baking dish, dotting them with butter, and sprinkling with 
pepper and salt. Over all pour \ cup of milk, or enough 
to dampen well, and almost cover, and set the dish in a 
shallow pan containing a little water, and let the escallop 
cook slowly for about an hour, keeping it covered for the 
first half-hour, and uncovered afterward to brown. Serve 
in the baking dish. 



NEW POTATOES IN BUTTER 

Scrub small new potatoes with a stiff brush, and boil or 
steam them for twenty -five minutes, and serve them with 
melted butter to which a teaspoon or more of finely 
chopped parsley has been added. 



144 Golden Rule Cook-Book 



CREAMED NEW POTATOES 

Scrub small new potatoes with a stiff brush which will 
remove the skins, and boil or steam them about twenty- 
five minutes; then cover them with a highly seasoned 
white sauce. 



BAKED NEW POTATOES 

Scrub the skin from small new potatoes, and cook in 
salted boiling water about twenty minutes or until tender. 
Make a white sauce of 1 tablespoon of flour, 1 tablespoon 
butter, and 1 cup of milk seasoned highly with salt and 
pepper, and, after arranging the boiled potatoes in a baking 
dish or casserole, pour the sauce over them, and on the 
top of all pour 1 well-beaten egg. Put the dish in the oven 
and let it stay just long enough to set the egg. Sprinkle 
with chopped parsley before sending to the table. If pre- 
ferred the egg can be added to the white sauce instead 
of being put on top. 



MOCK NEW POTATOES 

Peel the required number of large old potatoes, and with 
a Parisian potato cutter cut them into small balls; drop 
these in boiling water, and when done cover with a highly 
seasoned white sauce, to which is added a very little 
chopped parsley. 



Vegetables 145 



BOILED SWEET POTATOES 

As the skin of sweet potatoes does not come off well 
after cooking it is best to peel them before baking or 
boiling. 

Select large sweet potatoes, put them in boiling water, 
and let them boil from half to three quarters of an hour. 
Peel them and arrange them in a hot dish, with J cup 
of melted butter poured over them. 



BAKED SWEET POTATOES 

Wash and peel the sweet potatoes and put them in the 
oven. A medium-sized potato will take about forty 
minutes to bake. 



MASHED SWEET POTATOES 

Peel and boil 6 or 7 sweet potatoes, drain off all the 
water, and then mash with a wire potato-masher in the 
saucepan in which they were cooked ; mix with them while 
hot 2 tablespoons of good butter, and dredge generously 
with salt, and serve very hot. 



SWEET POTATO SOUFFLE 

Mix with mashed sweet potatoes when slightly cooled 
the beaten yolks of 2 eggs and then the stiff whites of the 
eggs. Heap in a buttered baking dish and let brown in 
the oven. 

10 



146 Golden Rule Cook-Book 



ESCALLOPED SWEET POTATOES 

Slice what will make 4 or 5 cups of cold boiled sweet 
potatoes, butter a baking dish, and arrange a layer of 
potatoes in the bottom, making it an inch thick. Sprinkle 
with salt, pepper, and dot well with butter. Then arrange 
another layer, proceed as before, and so on until the dish 
is filled. Then pour over all ^ cup of water in which 2 
tablespoons of sugar are dissolved. Put the dish in the 
oven, and in ten minutes baste with 2 tablespoons of water. 
Let cook five minutes more or until browned on top. 



STUFFED SWEET POTATOES 

Bake in their skins the number of potatoes required, cut 
them in half, scoop out the inside, and mix with chopped 
celery, and minced onion, and melted butter, allowing 1 
tablespoon of celery and J teaspoon of onion to each 
potato. Season with salt and pepper, refill the skins, 
and let brown in the oven. 



SOUTHERN SWEET POTATO PIE 

Bake 4 large sweet potatoes, then scrape the inside from 
them, and beat into it lightly with a fork 2 tablespoons of 
butter, 2 tablespoons of sugar, 3 well-beaten eggs, 1 cup 
of warm milk, a saltspoon of salt, and a pinch of mixed 
spice. Line a baking dish with pastry, fill with the potato, 
and bake for twenty minutes. 



Vegetables 147 



TEXAS SWEET POTATO PIE 

Boil 4 or 5 sweet potatoes for half an hour or until 
cooked. Line a large baking dish with pie-crust, slice the 
potatoes lengthwise while still hot, and put a layer of 
them on the crust, and cover this with long strips of pastry. 
Sprinkle with sugar, dot with butter, and add a little nut- 
meg ; then place another layer of potato, and another of 
pastry, and so on, until the dish is nearly filled. Pour on 
enough boiling water to almost fill the dish, and cover 
the top with pastry like any deep pie, cutting it here and 
there to let the steam escape. Bake for about twenty 
minutes, or until the crust is a little browned. 

MARYLAND SWEET POTATOES 

Peel 6 or 8 medium-sized sweet potatoes, quarter them 
lengthwise, and lay them in a large saucepan having 
rounded sides. Add to the potatoes 2 heaping table- 
spoons of butter, and 3 heaping tablespoons of granulated 
sugar, and 2 or 3 tablespoons of water, and stir until the 
sugar and butter are dissolved. Cover closely and let 
them cook for four or five minutes undisturbed, then stir 
again with a wooden spoon, being careful to see that the 
syrup is not sticking on the bottom, re-cover, and from 
now on let cook only a couple of moments at a time 
before again stirring. The water will of course soon cook 
away; let the potatoes cook rapidly in the hot syrup 
until they begin to soften, then put them where the fire is 
less hot, and let them cook slowly until done. The entire 
cooking should not take more than fifteen or twenty min- 
utes, and the thick brown sauce should be thoroughly 
scraped from the saucepan and served over the sweet 
potatoes. 



148 Golden Rule Cook- Book 



CANDIED SWEET POTATOES 

Lay pared sweet potatoes cut in slices in a buttered 
baking dish with a cover. Sprinkle each layer with brown 
sugar, salt and pepper and cinnamon, and dot with bits 
of butter. Pour in ^ cup of boiling water for ^ dozen 
potatoes and baste while cooking. Cook moderately until 
tender, from half an hour to three quarters, depending 
on the heat of the oven. The cinnamon can be omitted 
if not liked. 



GRIDDLED SWEET POTATOES 

Cut cold boiled sweet potatoes in slices, lengthwise, and 
lay them on a buttered griddle; when browned on one 
side turn with a pancake turner and brown the other side. 
Sprinkle with salt and serve very hot. 



FRIED SWEET POTATOES 

Cut cold boiled sweet potatoes in half-inch squares and 
fry them in melted butter. Salt well, and stir with a knife, 
and let brown as much as possible without burning. 



FRENCH -FRIED SWEET POTATOES 

Cut cold boiled sweet potatoes in sixths, lengthwise, 
place in a frying basket, and fry for about five minutes, 
or until well browned. Drain and sprinkle with salt. 



Vegetables 149 



GLAZED SWEET POTATOES 

Let sweet potatoes boil until nearly done, then drain 
and cool. When cold cut them in inch-thick slices, or 
into rounds with a patent cutter, mix them well with 
melted butter and sugar, using 2 tablespoons of sugar to 
each \ cup of butter, and put them in a deep dish in a 
hot oven for ten minutes, or until well browned. 



CREAMED SALSIFY (OYSTER PLANT) 

Remove the tops from 2 bunches of salsify, scrape and 
cut to shape, and put in a bowl of cold water containing 
some lemon juice, to retain the whiteness. Drain and put 
in boiling water, using enough to cover it, and let cook 
about three quarters of an hour, salting the water during 
the last half-hour's boiling. Drain and serve with highly 
seasoned white sauce or parsley sauce made with the water 
in which the salsify cooked, with the addition of a little 
milk or cream. 

ENGLISH SALSIFY 

Boil salsify as directed above, drain, and serve with 
bread sauce, serving fine browned bread crumbs with the 
sauce. 

SALSIFY IN COQUILLES 

Boil the salsify as directed, and press through a sieve; 
then beat into it 1 tablespoon of butter, season highly, 
arrange in buttered coquilles or ramekins, sprinkle grated 
cheese over the top, and let brown in the oven. 



150 Golden Ride Cook - Book 



ESCALLOPED SALSIFY 

Boil salsify as directed, not letting it quite finish cooking ; 
slice, and arrange in buttered baking dish, with layers of 
slightly browned crumbs dotted with butter, and sprinkled 
with pepper, salt, and paprika. Pour \ cup of milk or 
cream over to dampen, then cover the top with crumbs, and 
bake about fifteen minutes. An egg can be beaten with 
the milk to make the dish richer if wanted. 



MASHED BLACK SALSIFY (SCHWARZWURZEL) 

Proceed as with ordinary salsify, except that it is best 
not to peel or cut this sort of salsify until after boiling. 
When boiled, peel, and mash the white part, using 1 
tablespoon of cream to each cup of salsify, 1 teaspoon of 
butter, pepper, and salt. Arrange in individual dishes or 
cases with crumbs on top, and bake ten minutes to brown. 

FRIED SALSIFY TARTARE 

Use cold boiled salsify, cut in any shape desired, dip in 
egg and crumbs, and fry in hot fat until browned. Drain 
well, dredge with salt, and serve with sauce Tartare. 



SPINACH 



Spinach should be well picked over, leaf by leaf, and 
washed in several different waters, and changed to a 
different pan each time it is washed, that the sand may be 
left behind with each washing. Then put it in a large 
kettle, with a scant cup of water for a peck of spinach, and 



Vegetables 151 

let it cook over a slow fire until tender ; in this way its own 
juices will be extracted, and it will be more tasty than if 
cooked in water. It should be then drained and chopped 
extremely fine, or until as nearly a pulp as possible, and 
then mashed in a mortar or with a potato-masher. It is 
then ready to prepare in any way desired for the table. 

Delicious spinach can be had canned, and if this is used 
it needs only to be very finely chopped and mashed, then 
seasoned, and prepared in any of the following ways. 

GERMAN SPINACH 

Melt 1 tablespoon of butter in a saucepan, and in it let 
simmer for ten minutes 1 good-sized onion that has been 
finely chopped, then add 4 cups of the boiled, chopped, 
and mashed spinach to it, and stir well together, and season 
thoroughly with salt and pepper; finish with \ teaspoon of 
grated nutmeg, and 1 or 2 tablespoons of whipped cream, 
and pile high in a heated dish, covering the top with the 
chopped whites and riced yolks of 2 hard-boiled eggs. 

SPINACH WITH WHITE SAUCE 

Prepare as in the above recipe, using, instead of the 
cream, \ cup of highly seasoned white sauce, and at the 
last add the juice of 1 lemon or 1 tablespoon of reduced 
vinegar. 

GERMAN SPINACH WITH RHUBARB 

Another German way of preparing spinach is to cook 
rhubarb leaves or flowers (or both) with the spinach for 



152 Golden Rule Cook -Book 

the puree and to add chives. If canned spinach is used 
the rhubarb leaves should be cooked and chopped and 
added to the canned spinach before it is macerated. 



ITALIAN SPINACH 

Wash J peck spinach and cook twenty-five minutes 
without water. Drain, chop to a fine pulp, mash until 
smooth in a mortar, season with 1 tablespoon of butter, 
salt and pepper, and encircle with a garnish of well- 
scrambled eggs to which has been added 2 tablespoons of 
grated cheese. 

NOVELTY SPINACH 

Drain a can of spinach and chop it very fine, and then 
mash it until smooth. Put it in a saucepan with 1 table- 
spoon of chopped chives or grated onion, salt and pepper, 
and sprinkle the whole surface well with grated nutmeg. 
Hard boil 3 eggs, remove the yolks, and mix them 
thoroughly with the spinach. Chop the whites, and 
arrange the spinach on rounds of toast, placing 2 table- 
spoons on each piece, garnish with the whites of the eggs, 
and pour on each 2 tablespoons of cheese sauce. If the 
arrangement on toast is not desired, the cheese sauce can 
be mixed with the spinach before serving it. 



SPINACH SOUFFLE 

Take 2 cups of cooked chopped spinach, mash to a 

Eulp, add 1 cup of white sauce and the whites of 2 eggs 
eaten very stiff, season well, and pile lightly in timbale 



Vegetables 153 

cups; set these in a pan of water, and let bake in a 
moderate oven for fifteen minutes or less. Before serving 
sprinkle the top of each with riced yolk of hard-boiled 



BAKED SQUASH OR PUMPKIN 

Cut a pumpkin or a squash in triangular or square 
pieces, about three inches across, scrape the seeds, etc., 
from each piece, and sprinkle with salt and pepper, and 
spread with butter. Set in a moderate oven and bake for 
half an hour or until browned. Serve garnished with 
sprigs of parsley. It should be eaten from the shell with 
additional butter. 



CALIFORNIA SQUASH 

Take a very young summer squash, which if it be young 
enough need not be pared, and cut it into small pieces. 
Fry half an onion in a tablespoon of butter, and when 
transparent and beginning to brown add the squash to it 
and season with salt and pepper. Let all cook together 
for ten minutes, and then add | of a cup of hot water, and 
let cook until the squash is quite tender. 



STEWED TOMATOES 



Empty 1 can of tomatoes into a double boiler, and put 
with them 1 cup of crumbled bread without crust, stir well 
together, season with pepper and salt, cover, and let cook 
slowly for half an hour, stirring from time to time. Just 



154 Golden Rule Cook - Book 

before serving add a piece of butter the size of a walnut. 
While the tomatoes will be ready to serve with half an 
hour's cooking, they are improved by cooking an hour, 
and are better still if warmed again after cooling. 

ESCALLOPED TOMATOES 

Drain the juice from 1 can of tomatoes. Butter a baking 
dish, and cover the bottom with the tomatoes; dot with 
butter, dredge with pepper and salt, and sprinkle gener- 
ously with fine bread crumbs; arrange another layer of 
tomatoes, and crumbs, and so proceed until the dish is 
filled. Pour over all enough of the juice of the tomatoes 
to moisten well, and then finish the dish with a covering 
of crumbs. Bake for twenty minutes in a moderate oven. 

BREADED TOMATOES 

Slice large, solid tomatoes, dredge them on both sides 
with salt and pepper, and dip each slice in beaten ^g^, and 
then in fine bread or cracker crumbs. Arrange them in a 
frying basket, and plunge them in hot, deep fat for one or 
two minutes to brown. Drain, and garnish with sprays of 
parsley, or use as a garnish to other vegetables. 

FRIED TOMATOES 

Put 1 tablespoon of butter in a frying pan, and when 
melted lay in thickly sliced tomatoes which have been 
rolled in ^gg and crumbs; when browned on one side 
turn them with a pancake turner and brown the other side, 
seasoning with pepper and salt. Remove to the serving 



Vegetables 155 



dish with a pancake turner, seasoning the first side cooked 
after they are turned onto the dish. A half a teaspoon of 
onion juice may be added to the butter in which they are 
cooking if desired. Serve plain or with white sauce. 



DEVILLED TOMATOES 

Cut in half and broil three or four nice solid tomatoes, 
and serve them with a sauce made as follows : Take the 
yolks of 4 hard-boiled eggs and crush them with a fork, 
add to them a scant teaspoon of dry mustard, 1 heaping 
saltspoon of salt, and several shakes of paprika, or a dash 
of cayenne pepper ; mix these dry ingredients well together, 
and then add to them 5 tablespoons of melted butter, 
2 tablespoons of vinegar or lemon juice, and heat in a 
double boiler; when it begins to thicken remove from 
the fire and stir in 1 well-beaten egg. Chop the whites of 
the boiled eggs, and put with them 2 teaspoons of chopped 
parsley, and decorate the centre of each broiled tomato 
with this before serving. 



CREAMED TOMATOES 

Take solid, medium-sized tomatoes, and, having cut a 
circular piece out of the stem-end, scoop out most of the 
inside, and fill with parboiled celery cut in half-inch 
lengths, mixed with an equal quantity of canned peas, and 
dampened with white sauce ; heap 1 teaspoon of peas on 
the top of each tomato, and bake for twenty minutes or 
more, and serve with highly seasoned white sauce poured 
over each. 



156 Golden Rule Cook-Book 



BAKED TOMATOES WITH MUSHROOMS 

Wash good solid tomatoes and carefully cut out the 
inside; dredge with pepper and salt and fill the tomato 
with saute mushrooms, using either fresh or canned ones, 
chopped and fried in butter. Bake for about twenty 
minutes, or until heated through but not broken. 

TOMATOES WITH NUT FORCE-MEAT 

Slice the stem-end from 6 large, solid tomatoes, scoop 
out the inside, and fill with a force-meat made of one cup 
of crumbs, J cup of chopped nuts, 1 teaspoon of salt, 1 
saltspoon of pepper, 1 tablespoon of melted butter, \ table- 
spoon of grated onion, and 1 ^^^^. Replace the tops on 
the tomatoes and bake them for about twenty minutes, 
watching that the skins do not break, as they will do in a 
too hot oven. 

TOMATOES STUFFED WITH EGG AND PEPPERS 

Cut the inside from solid, large tomatoes, and refill with 
a mixture of equal parts of chopped hard-boiled eggs and 
chopped sweet green peppers (or use pimentos) well 
moistened with melted butter and onion juice, and seasoned 
with salt. Put in a baking dish, cover, and let bake for 
twenty minutes in a moderate oven. 

BAKED TOMATOES WITH GREEN PEPPERS 

Scoop out the inside from solid tomatoes, and refill with 
the tomato meat which has been cut out of the centre and 
chopped with sweet green peppers, using 1 teaspoon of 



Vegetables 1^7 

peppers to each tomato, and 1 teaspoon of cracker crumbs 
or boiled rice; season with pepper and salt, and place \ 
teaspoon of butter in each tomato before laying the top on ; 
then bake in a moderate oven about twenty minutes. 

TOMATOES FILLED WITH EGG 

Select very large solid tomatoes, and with a small, sharp 
knife cut a round piece out of the stem-end, then cut out 
a large enough space from the inside to hold a small ^g^^^ 
and arrange in a shallow pan. Sprinkle with salt and 
pepper, add \ teaspoon of grated onion, and set in a hot 
oven for five or six minutes. Remove, and break into 
each tomato the yolk of 1 ^gg and as much of the white 
as it will hold without running over the edge. Sprinkle 
with salt, pepper, and a little chopped parsley, and replace 
in the oven, letting them cook slowly fifteen minutes until 
the ^gg is set. Remove to individual plates for serving, 
taking care to not break the tomato. Garnish with cress 
or parsley. 

Tomatoes may be stuffed in a great variety of ways, — 
with fillings of fried cucumber, tomato, and chopped 
onions, or bread dressing with sage, etc. 

TOMATOES STUFFED WITH SPINACH 

Cut an opening in the top of large, solid tomatoes, and 
scoop out some of the inside with a spoon, fill with "Ger- 
man spinach," and place in a hot oven for about twenty 
minutes; upon removing from the oven cover each with 
a slice of hard-boiled egg, or use the white rim filled with 
riced yolks. Serve alone or as a garnish for another 
vegetable. 



158 Golden Rule Cook - Book 



TOMATOES STUFFED WITH MACARONI 

Scoop the inside from 6 large, solid tomatoes and use 
it with 1 bay leaf and some melted butter to make a tomato 
sauce. Into this stir \ cup of boiled macaroni (spaghetti 
or rice may also be used) , and, after seasoning well with 
salt and pepper, fill the tomatoes with the macaroni, put- 
ting 1 teaspoon of grated cheese on the top of each. Bake 
in a moderate oven for about twenty minutes or less, and 
garnish with watercress or parsley. 

AMERICAN RAREBIT 

Put a little water and 1 large tablespoon of butter in a 
frying pan, and when melted add 1 large Spanish onion or 
3 ordinary onions chopped fine, and let simmer slowly 
ten minutes. Strain the juice from a can of tomatoes, and 
put the tomatoes in a double boiler; when they are 
heated through scrape the onions into the tomatoes, and 
let them all cook together for half an hour ; season highly 
with salt and pepper, and just before serving add 2 or 3 
well-beaten eggs, and let stand for a few minutes until 
somewhat thickened; serve on toast. If the flavour of 
onions is liked, a larger quantity of chopped onion may 
be used ; and to increase the quantity, 3 or 4 more eggs 
may be added to this rule without other changes. For 
chafing-dish prepare in advance to the point where the 
eggs are added, and add these after reheating in the 
chafing-dish. 

TOMATOES AND ONION 

Proceed as in the preceding recipe without adding the 
eggs. 



Vegetables 159 



TOMATOES CASINO 

Select large, solid tomatoes, and without cutting them 
let them boil for fifteen minutes ; then slip off the skins, 
halve them, and lay each piece, cut-side down, on a round 
of toast the same size as the tomato. Cover the top with 
warm Hollandaise, Bernaise, or Maitre d'hotel sauce, and 
in the centre lay a slice of truffle ; garnish with watercress. 



TOMATOES INDIENNE 

Halve large, solid tomatoes, and arrange them in a shal- 
low pan, cut-side up. Dredge with salt and pepper, and 
spread with curry powder and some onion juice. Put in 
the oven for ten minutes, or under the gas burners of the 
oven in a gas stove. Do not let the tomatoes soften, and 
serve at once to prevent this. Use alone or as a garnish to 
rice. 

TOMATOES WITH EGGS 

Strain 1 can of tomatoes and put them in a saucepan ; 
stir well, and season with pepper and salt and 1 tablespoon 
of butter, and, after they have cooked fifteen or twenty 
minutes, stir in 3 or 4 well-beaten eggs and serve on toast 
after two or three minutes' further cooking. 



CURRIED TOMATOES 

Cut a thin slice from the stem-end of large, solid toma- 
toes, and scoop out some of the inside. Fill with boiled 
rice to which is added the tomato removed from the inside 
and a little curry powder (J teaspoon to 1 cup of rice is 



i6o Golden Rule Cook-Book 

a moderate amount). Season the mixture well with salt, 
replace the top, and bake fifteen minutes. The curry 
powder can be omitted from the filling and the tomatoes 
served with curry sauce if preferred. 

SAVOURY TOMATOES 

Cut in half rather large, solid tomatoes, allowing 2 halves 
for each person to be served, and set them, cut-side up, 
in a shallow tin ; press capers into the spaces, then dredge 
heavily with celery salt, sprinkle with salt and pepper, and 
set under the flame of a gas oven until the tops are black- 
ened. The flame should be hot so that this may happen 
as quickly as possible in order that the tomatoes may not 
become softened by the heat ; to this end it is also necessary 
to leave the door of the broiling compartment open. 

TOMATOES CREOLE 

Cut in half, crosswise, 5 or 6 solid tomatoes, and set 
them, cut halves upwards, in a buttered pan. Chop 1 or 2 
sweet green peppers, mix with them 1 teaspoon of chopped 
onion, and sprinkle this over the tomatoes ; place a small 
piece of butter on each half, and sprinkle with salt and 
paprika. Let bake about twenty minutes, then remove 
to rounds of toast, or nests of boiled rice, and pour over 
them white sauce. 

TOMATO LOAF 

Strain the juice from 1 can of tomatoes through a sieve 
fine enough to stop all the seeds, and put in an enamelled 
saucepan to boil ; season well with salt and pepper, and 



Vegetables 1 6 i 

when it boils pour it onto enough gelatine dissolved in 
water to stiffen it. The amount of gelatine cannot be 
given, as the various vegetable gelatines, arrowroot, etc., 
vary in thickening power. Instructions as to the proper 
amount for each pint of liquid will come with every pack- 
age. Set the jelly aside to cool, and arrange slices of hard- 
boiled ^g^^ on the bottom of custard cups or small plain 
moulds, and encircle these with slices of stuffed olive, 
pickled walnut, or truffles, or mushrooms. When the 
jelly is somewhat cooled, and so thick enough to hold 
down these garnishings when poured onto them, half 
fill the cups with it. Serve when set and ice-cold, turned 
out on lettuce leaves. 



TOMATOES AND HOMINY 

Take 2 cups of cold boiled hominy and 2 cups of boiled 
tomatoes, put them in a saucepan with 1 tablespoon of 
butter, season generously with salt and pepper, and serve 
in a deep dish when thoroughly heated through, or put 
into a buttered baking dish with crumbs on the top (and 
a little grated cheese if liked) ; brown before serving. 



STEWED TURNIPS 



Peel and wash turnips and cut them in eighths length- 
wise, or in dice, and put them in boiling milk and water 
which covers them. Let them cook slowly for half an hour 
uncovered, then lift them out and place on a hot dish at the 
side of the stove. Make a sauce with \\ cups of the stock 
in which they cooked, into which beat the yolk of 1 ^gg 

11 



1 62 Golden Rule Cook-Book 



and \ teaspoon of lemon juice; season this with pepper 
and salt and pour over the turnips. Instead of this, ordi- 
nary white sauce may be made of the turnip stock. 

MASHED TURNIPS 

Peel and quarter 2 good-sized turnips, cover them with 
boiling water, and let cook until tender, which should be 
in from half an hour to three quarters; drain them in a 
colander, and press gently with a wire potato-masher to 
remove as much water as possible, then mash them and 
beat them well, stirring in 2 tablespoons of butter, 1 tea- 
spoon of salt, and 1 saltspoon of pepper. 

MASHED TURNIPS AND POTATO 

Prepare turnips as for mashed turnips, and mash with 
them an equal quantity of boiled potatoes; add butter, 
pepper, and salt, and beat up very light before serving. 

TURNIPS AU GRATIN 

Cut boiled turnips in thin slices, and arrange them in a 
buttered baking dish in layers one inch deep; sprinkle 
each layer with melted butter, pepper, salt, and grated 
cheese. Finish with cheese on the top, and bake for 
twenty minutes. 

RAGOUT OF TURNIPS 

Put 2 tablespoons of butter in a saucepan, and when 
melted add 1 tablespoon of chopped onion and 4 cups 
of diced turnips, and stir until they begin to brown ; season 



Vegetables 163 



with 1 teaspoon of salt, 1 saltspoon of pepper, 1 teaspoon 
of sugar, and add slowly 1 cup of vegetable broth or milk 
into which 1 tablespoon of flour has been made smooth. 
Let simmer gently for half an hour. 



TELTOWER RUBCHEN 

Buy the imported "riibchen," which are the daintiest 
tiny turnips, and heat them in their own liquor ; then drain 
and serve with Spanish sauce. 



PARISIAN TURNIPS 

Cut turnips into small rounds with a Parisian potato 
cutter, and boil them for half an hour or until tender, the 
time depending largely upon the age of the turnips. Drain, 
and cover with highly seasoned white sauce, to which 1 
tablespoon of chopped parsley has been added. 



I^INDNESS to animals is 
not mere sentiment but a req- 
uisite of even a very ordinary 
education; nothing in arith- 
metic or grammar is so impor- 
tant for a child to learn as 
humaneness. 
Journal of Education, Boston. 



VEGETABLE COMBINATIONS 



Pi 



CHOP SUEY 



UT 1 cup of onions, fried until brown, 1 cup of celery 
cut in two-inch pieces and then shredded and stewed in 
vegetable stock for half an hour, 1 cup of fried mushrooms, 
and 2 cups of boiled rice in a saucepan with a cup of thin 
brown sauce. Let all heat together for ten minutes, and 
season with salt and pepper. 

COLCANNON 

This is made by the mixture of two or more vegetables 
already boiled. Use equal parts of mashed potato and 
sprouts (or any greens) finely minced, and grated onion if 
wanted, and add some mashed carrots or turnips or both ; 
season with salt and pepper. Mix 2 eggs through 4 or 5 
cups of vegetables, press into a mould, and boil or steam 
for half an hour. Turn out to serve, and serve plain or 
with a brown sauce. 



MACEDOINE OF VEGETABLES 

Boil 1 small cauliflower and set it aside to drain; then 
boil 2 cups of diced carrots, drain them when tender, but 
reserve the stock. Add to the carrots the cauliflower 
carefully separated into little pieces, 2 cups of boiled peas, 
or 1 can, 1 cup of cooked or canned flageolets, J a cup of 



1 68 Golden Rule Cook-Book 



carrot stock, IJ teaspoons of salt, 1 small saltspoon of 
pepper, and 1 tablespoon of sugar. Let simmer together 
until heated, and then add 1 chopped onion, 2 bay leaves, 
1 tablespoon of butter. If liked, a sauce made of 1 table- 
spoon of butter and 1 tablespoon of flour thinned with 
the carrot stock and highly seasoned can be strained over 
the vegetables before serving. 

CANNED MACEDOINE OF VEGETABLES 

Delicious combinations of peas, shaped carrots, flageo- 
lets, etc., can be had in bottles. Drain them, and put in a 
saucepan with 1 tablespoon of butter and some pepper and 
salt. When hot serve or add \ cup of cream. Serve to 
garnish, or alone, or use to fill peppers, or tomatoes, or 
patties. 

VEGETABLE CHOWDER 

Pare and slice in rather thick slices, enough potatoes to 
make 4 cups, and prepare the same amount of shredded 
cabbage, and sliced onions. Put 2 tablespoons of butter 
in a saucepan, and when melted add the onions, and cook 
them for ten minutes. Butter a large casserole, arrange 
over the bottom a layer of sliced potato, then a layer of 
cabbage, then one of onions, seasoning each with pepper 
and salt, and sprinkling with chopped hard-boiled ^^^^ 
and so fill the dish. Pour 2 cups of milk, into which 1 
tablespoon of flour has been made smooth, over the 
chowder, set the dish in a shallow pan of water, and bake 
slowly for one hour. If the milk cooks away add a little 
more during the cooking. The same dish can be made 
in a kettle, in which case halve the potatoes and cook for 
three quarters of an hour. 



Vegetable Combinations 169 



VEGETABLE PIE (ST. GEORGE'S HOUSE) 

Boil enough carrots, turnips, and large white haricot 
beans to make a \ cup of each when chopped or sliced 
after cooling, and enough potatoes to make a scant cup 
when sliced. Slice enough Bermuda onions to make \ 
cup, and fry in butter until golden brown; then mix the 
onions and prepared vegetables, and add to them \ cup 
each of canned peas, green beans, and tomatoes. Season 
well with salt and pepper, stir in 1 teaspoon of chopped 
parsley, dampen with the water in which the haricot 
beans cooked, heap into a deep baking dish, cover with a 
good crust, and bake until slightly browned. 



VEGETABLE HASH 

Chop separately 5 medium-sized potatoes, 2 sweet 
green peppers (carefully seeded), 5 fresh tomatoes, 1 cup 
of boiled beets (| a can), and 2 raw onions. 

Put 2 tablespoons of butter in a frying pan, and when 
melted add the chopped onions, and let simmer slowly for 
five minutes, then add the tomatoes and let simmer an- 
other five minutes, then put in the potatoes, the peppers, 
and the beets. Dredge well with salt and pepper, and, 
stirring occasionally, let all cook slowly until the juices are 
nearly absorbed ; then let the hash brown on the bottom, 
and turn out with the brown on top. Garnish with squares 
of toast. 



VEGETABLE STEW 

Put 4 tablespoons of butter in a large saucepan, and 
when melted add to it \ cup of sliced onions, \ cup of 



lyo Golden Rule Cook-Book 

diced carrots, 1 cup of shredded celery, and | cup of turnips 
cut in oblong pieces, and toss them in the butter for fifteen 
minutes ; then pour over them 6 cups of cold vegetable 
broth or water, add 1 teaspoon of salt, 2 bay leaves, 6 
small onions halved, 4 carrots cut in quarters, 6 small 
squares of turnip, and let simmer slowly for half an hour ; 
then add 5 potatoes cut in half, and let cook for half an 
hour more, and add more vegetable broth to keep the 
vegetables covered. Make dumplings, and drop into the 
boiling stew, cover tightly, and cook ten minutes more; 
season well with salt and pepper, and serve with enough 
of the stock, thickened with a little flour and butter, to 
cover. 

VEGETABLE CASSEROLE 

In order that this dish should taste and appear at its 
best, it should be cooked and served in an Italian casserole 
dish from eight to ten inches in diameter. Peel 8 medium- 
sized onions, and take the layers oil until a centre about 
three quarters of an inch in diameter is left; toss the 
centres in hot butter until browned, and chop the outside. 
Cut 3 medium-sized sweet green peppers in half, length- 
wise, and fill each half liberally with a mixture of bread 
crumbs, chopped tomato, chopped onion, and salt and 
pepper. Stuff 6 solid, medium-sized tomatoes in any of 
the ways described under stuffed tomatoes. Put 2 table- 
spoons of butter in a saucepan, and when melted add to it 
2 tablespoons of chopped onions ; fry these for ten minutes, 
then stir in 2 tablespoons of flour, and use vegetable stock 
or milk, 2 cups of either, to make a sauce ; add 1 bay leaf, 
and enough soup-browning to make a rich colour. Put the 
stuffed peppers in a casserole dish with the glazed onion 



Vegetable Combinations 171 

hearts and the sauce, cover, and let cook for ten minutes ; 
then arrange the stuffed tomatoes in the casserole, dis- 
tribute among them \ can of button mushrooms, halved, 
\ can of flageolets or peas, and leave the cover oft" the dish, 
letting it cook for fifteen minutes very slowly. This casse- 
role can be varied in many ways, using different filling for 
the peppers and tomatoes, and either truflOies, string beans, 
or fresh mushrooms in the sauce, which should not be too 
thick. 

VEGETABLE RAGOUT 

Prepare for boiling what will make 3 cups of turnip 
when cut in inch squares, IJ cups of potatoes, and \\ cups 
of carrots. Put the carrots into slightly salted and sweet- 
ened water, let boil for ten minutes, then add the turnips 
and potato, and cook for ten minutes more. Put 2 table- 
spoons of butter in a saucepan, and when melted add 1 
tablespoons of chopped onion, and fry until slightly 
browned ; then add 2 tablespoons of flour, stir until smooth, 
and pour slowly into this 2 cups of the stock in which the 
vegetables cooked ; then add 2 teaspoons of sugar, 1 tea- 
spoon of salt, J teaspoon of pepper ; and the diced vegeta- 
bles ; cover, and let simmer slowly for half an hour, then 
add 1 tablespoon of chopped parsley, and serve. 



BORDEAUX PIE 

Slice enough Spanish onions to fill a cup | full, and fry 
them in butter until slightly browned. Boil carrots to 
equal J cup when diced, potatoes enough to fill a cup 
f full, and peel 2 cups of mushrooms, and toss them in a 
little butter in a frying pan over a moderate fire for ten 



172 Golden Rule Cook -Book 



minutes ; hard boil 4 eggs, and make 1 cup of white sauce. 
Cut the vegetables in small pieces, slice the eggs, add \ 
cup of canned peas (or fresh boiled ones) , 1 teaspoon of 
chopped parsley, salt and pepper well, put in a little 
grated nutmeg and 1 teaspoon of lemon juice, and mix all 
carefully with the. white sauce. Line a large baking dish 
(or small individual ones) with thin crust, fill with the 
mixture, cover the top with crust, and bake until slightly 
browned. 

NEW ORLEANS STEW 

Slice 3 onions, and fry them in 1 large tablespoon of 
butter for five minutes ; then add to them 3 chopped sweet 
green peppers, stir well, and let cook together another five 
minutes ; then scrape the contents of the frying pan into a 
double boiler, add the corn cut from 3 ears of sweet corn 
(or J can of corn), and 3 sliced tomatoes, 1 cup of water, 
1 teaspoon of salt, 1 teaspoon of sugar, and let all cook 
together for one hour; season afresh before serving. 

INDIAN CURRY 

Put 2 tablespoons of butter in a frying pan, and add to 
it when melted 2 onions chopped fine, and let cook very 
slowly for fifteen minutes. Mix 1 tablespoon of curry 
powder, 1 tablespoon of sour apple, or tamarind-chutney 
chopped fine, 1 teaspoon of salt, and enough vegetable 
stock to make a paste. When the onions are browned add 
this paste, and after stirring well put in 1 cup of boiled 
haricot beans, 1 cup of halved boiled chestnuts, and 1 can 
of halved button mushrooms, and let all simmer together 
for ten minutes. Have ready some stock made by putting 



Vegetable Combinations 173 

2 tablespoons of desiccated cocoanut into a bowl and 
pouring over it 1 cup of boiling water, and use this to 
dampen the cooking vegetables ; then add 1 cup of vege- 
table broth, and let cook ten minutes more. We westerners 
are fond of this served in this way with chutney, but in 
India they press it through a strainer and serve it as a 
puree, adding to it 2 well-beaten eggs. Encircle with rice 
in serving. 

CURRY OF LENTILS 

Soak 2 or 3 cups of German or Egyptian lentils for two or 
three hours ; drain them, and put them in boiling water, 
and let them cook for three quarters of an hour or until 
tender but not broken. Salt well when they have been 
cooking a short time, and when done drain them, sprinkle 
with salt, and heap in a pyramid on a round flat dish; 
garnish with 3 hard-boiled eggs cut in half, encircle with 
boiled rice, and pour curry sauce over the lentils only. 
Serve extra sauce in a sauce-boat and Indian chutney. 

CURRY OF SUCCOTASH 

Heat 1 can of Lima beans and 1 can of sweet corn, and 
when hot drain, and heap on a flat dish ; cover with curry 
sauce, and serve with potato croquettes and Indian 
chutney. 

CREOLE CURRY 

Boil 1 cup of rice, and while it is cooking put 2 cups of 
okra, 2 cups of tomato, and 2 small onions cut in halves, 
and 1 teaspoon of butter in a double boiler, and when hot 
add 1 cup of hot water, into which has been dissolved 1 



174 Golden Rule Cook-Book 

heaping teaspoon of curry powder, and let all cook 
together for half an hour; remove the onions, add the 
rice, season generously with salt, and serve with Indian 
chutney. 

VARIOUS VEGETABLE CURRIES 

Almost any vegetable makes a good curry, — flageolets, 
carrots and peas, button mushrooms, etc., and either 
boiled rice or rice croquettes should be served. A garnish 
of Spanish pimentos looks well, and the curry sauce should 
be plentiful. Hard-boiled eggs halved are always nice 
with curry, and Indian chutney should be served with it. 



Speaking of the immor- 
tality of animals in ^ Our Ani- 
mal Friendsy Charles Wagner 
says, 'Can that which comes 
from Life return to Chaos? — 
Can a work of God have an 
end?'" 



NUT DISHES 



ITALIAN CHESTNUTS 

Chestnuts can be cooked either by roasting or by boil- 
ing. If roasted, the thin brown that clings to the nut is 
removed with the outer shell ; if boiled, the inner skin 
often has to be removed with some trouble. Roast chest- 
nuts by putting them in a hot oven for eight or ten min- 
utes, then use a small, sharp knife and peel them from 
the point down. 

To boil chestnuts put them, in their shells, in cold 
water and let them cook for five or six minutes after the 
water starts boiling, or put them in boiling water for ten 
or twelve minutes. Peel carefully, and serve after roast- 
ing or boiling with brown sauce or mushroom sauce, 
plain or in cases. 

CHESTNUT PUREE 

Roast or boil 6 cups of Italian chestnuts, remove the 
shell and inner skin and chop them fine or put them 
through a vegetable mill. Put them in a double boiler 
with milk enough to cover them and let them cook slowly 
for fifteen or twenty minutes, or until the milk is all ab- 
sorbed. Stir frequently, add 1 tablespoon of butter, 1 
tablespoon of cream, plenty of salt and a little pepper. 
The puree should be the consistency of mashed potato. 

12 



178 Golden Rule Cook-Book 



PEANUT PUREE 

Shell 3 or 4 cups of peanuts, remove the inner skin, and 
put through a vegetable mill. Put in a double boiler with 
milk to cover them, season with salt, and let cook gently 
half an hour, or until tender. Stir frequently, and serve 
when the milk is absorbed and the peanut puree is the 
consistency of mashed potato. A tablespoon of whipped 
cream is an improvement if added during the last moments 



of cooking. 



MICHAELMAS LOAF 



Mix 1 cup of finely ground walnuts (or other nuts), 
1 cup of finely ground roasted peanuts, 1 teaspoon of 
salt, 1 saltspoon of pepper, 2-| cups of fine bread crumbs, 
1 tablespoon of mixed sweet herbs (thyme, sage, and 
summer savory) , and 1 large onion or 2 small ones chopped 
fine. When well blended bind together with 2 eggs which 
have been slightly beaten, mould with the hands into a 
loaf, place in a well buttered roasting tin, and let it cook 
for ten minutes in a moderately hot oven; then add 
1 tablespoon of butter and 1 cup of hot water, and baste 
frequently during half an hour's cooking. The loaf 
should be well browned and carefully removed to a hot 

f)latter. Make a brown sauce in the pan in which the 
oaf cooked, and serve with this and cold apple sauce. 



CHRISTMAS LOAF 

Make as in foregoing recipe, omitting the chopped 
onion and adding another half tablespoon (or even more) 
of the sweet herbs. Serve with cranberry sauce. 



Nut Dishes 179 



ROAST NUT AND BARLEY LOAF 

Make a brown sauce with 2 tablespoons of olive oil, \ 
cup of browned flour, and use water or vegetable stock for 
thinning ; chop 1 large onion fine, and fry it in 1 tablespoon 
of oil or butter, and mix the onion and the sauce with 2 
cups of cold boiled pearl barley, 1 cup of finely ground 
roasted peanuts, 1 cup of fine bread crumbs, 1 teaspoon 
of salt, and 1 saltspoon of pepper. With the hands mould 
into a loaf, place in a roasting pan which has been well 
buttered, and let cook in the oven for ten minutes ; then 
add 1 tablespoon of butter and 1 cup of hot water, and 
baste every five minutes for half an hour. Make a brown 
sauce in the same pan, or serve with Caper sauce. Garn- 
ish, if brown sauce is used, with English savoury 
croquettes. 



STEAMED NUT AND BARLEY LOAF 

Make as in the foregoing recipe, but pack into a mould, 
set this in boiling water, and let it steam for an hour and 
a half or two hours. Let cool in the mould, and turn out 
to serve cold, or to slice, or to use for nut hash. 

A brick-shaped mould will be made by any tinsmith 
to order, or the large sizes of baking-powder tins can be 
used to steam loaf. 



ROASTED NUT LOAF WITH HOMINY 

Grind 2 cups of nuts, — pecans, walnuts, roasted 
peanuts, etc., or use peanuts only, — and mix with them 
2 cups of cold boiled hominy, \ cup of bread crumbs, 3 



i8o Golden Rule Cook-Book 



hard-boiled eggs chopped fine, 1 tablespoon of chopped 
parsley, 1 tablespoon of grated onion, and 1 raw egg. 
Form into 1 large roll, or several smaller ones, put in a 
buttered tin, and let bake in a quick oven for half an 
hour; baste with a little butter and water a few times. 
Garnish with slices of lemon, and serve with brown 
sauce. This loaf may be steamed as directed for barley 
loaf and used hot, cold, or in hash. 



NUT AND FRUIT LOAF 

Chop mixed nuts enough to make 2 cups, and add to 
them 6 bananas chopped fine and \ teaspoon of salt ; mix 
well together, and press into a plain mould. Stand the 
mould in a steamer, and let it steam for three hours. Serve 
ice-cold, sliced, with pickles or catsup. 



FOUNDATION LOAF 

This loaf can be made and kept in readiness for use, as 
it w^ll remain fresh for several days if it is left in the covered 
mould in which it cooked and is kept in a cool place. 
Put 2 cups of water in a saucepan, and when the water 
boils stir into it 1 cup of a finely ground cereal, preferably 
gluten flour or meal, or Scotch oatmeal, and stir until 
thick ; then add 2 teaspoons of salt, \ teaspoon of pepper, 
1 tablespoon of butter, and 1 cup of shelled peanuts which 
have been put through a vegetable grinder twice. Pack 
the mixture into a loaf-shaped mould, or large round tin 
with a tight-fitting lid, almost immerse it in water, and 
let it steam for two hours. Use when cold, either for 



Nut Dishes 1 8 1 



nut hash or croquettes, or with an equal amount of 
bread crumbs and the seasoning to make Michaelmas 
or Christmas loaf. 

NUT HASH 

Use cold steamed nut loaf and the same amount of 
cold boiled potatoes. Chop the potatoes and the loaf 
separately, and add to them, after mixing, J as much 
chopped onion. Turn into a frying pan which contains 
melted butter well covering the bottom, dredge with salt 
and pepper, and stir frequently with a knife during the 
first ten minutes' slow cooking ; then let the hash brown 
on the bottom, shaking the pan vigorously from time to 
time, season afresh, and turn out with the browned por- 
tion on top. One or 2 chopped green peppers can be 
added to the hash, if the flavour is liked. 



1 SAT nothing of taking life — of 
fattening for that express purpose ; 
diseases of animals ; had blood made; 
cruelty superinduced; — it will be 
seen to be, it will be looked back 
on, as a form of, a second stage of 
cannibalism. — George Meredith. 



RICE, MACARONI, Etc. 



W. 



BOILED RICE 



ASH 1 cup of rice by letting water run through it in 
a sieve, and put it in a large double boiler, the top of which 
contains plenty of water at boiling point ; add 1 teaspoon 
of salt, and let it boil, tightly covered, for twenty-five 
minutes ; pour off the water then from the rice, still hold- 
ing the cover on, and again place it over the boiler, and 
let the rice steam for another twenty minutes, when it will 
be found that each grain is separate, as it should be.. Use 
a fork to scrape it lightly into the serving dish. 

BAKED RICE 

Let J cup of rice soak for several hours in 2 cups of 
warm water. Drain and put in a baking dish, and cover 
with 3 cups of milk containing § a teaspoon of salt. Cover 
the dish, and let bake slowly for an hour or until the milk 
is absorbed and the separate grains of rice are soft. 

INDIAN RICE 

Put 1 tablespoon of butter into a double boiler, and 
when melted add 1 onion chopped fine, the juice from 1 
can of tomatoes, 6 tablespoons of rice, 1 teaspoon of curry 
powder, some salt and pepper. Cover and let cook to- 
gether for three quarters of an hour. 



1 86 Golden Rule Cook-Book 



SPANISH RICE 

Put 2 tablespoons of butter in a saucepan, and when 
melted add \ cup of rice, and stir it for fifteen minutes; 
then add 1 chopped onion, 1 chopped tomato, and 1 clove 
of garlic, cover with hot water or vegetable stock, and 
season highly with salt and pepper; stir well, then cover, 
and let the rice cook slowly for forty minutes. 



RICE-TOMATO STEW 

Take 1 cup of cold boiled rice, and put with it in a sauce- 
pan 1 teaspoon of butter, 3 or 4 sliced tomatoes (or a cup 
of drained canned ones), 1 bay leaf, some celery salt, 
pepper and salt, and stir well together; let cook slowly 
for ten minutes, taking care that it does not burn ; remove 
the bay leaf, and serve on thick slices of toast. 



FRIED RICE 

Press newly boiled rice into an inch-deep pan, cover 
with a weight, and let it become cold. Cut into two-inch 
squares, and fry until brown in hot butter. Serve with 
tomato or curry sauce. 



ESCALLOPED RICE 

Butter a baking dish, and sprinkle the bottom with a 
layer of boiled rice, and cover this with slices of hard-boiled 
eggs ; dot well with butter, sprinkle with salt and pepper, 
then arrange another layer of rice and egg, etc., alternat- 



Rice^ Macaroniy Etc. 187 



ing thus until the dish is filled. Cover the top with bread 
crumbs, pour over all 2 tablespoons of melted butter, 
moisten with J cup of milk, and bake slowly for twenty 
minutes. 

RICE AND CHEESE 

Butter a baking dish well, and sprinkle a half-inch layer 
of boiled rice on the bottom ; season with salt and pepper, 
and dot well with butter ; then arrange a generous layer 
of grated cheese, and sprinkle this with English mustard 
mixed with water, then add another layer of rice, and so 
continue until the dish is well filled, having the rice on top. 
Pour over all ^ cup of milk, or of the water in which the 
rice boiled, and let cook slowly in the oven for twenty 
minutes. 

BAKED RICE AND TOMATOES 

Butter a baking dish well, and put a layer of rice in the 
bottom of it, and over this arrange slices of tomatoes ; dot 
well with butter, and season plentifully with pepper and 
salt and celery salt, then place another layer of rice, and 
so proceed until the dish is well filled. Pour J cup of 
canned tomato juice over the rice, sprinkle the top with 
grated cheese, and bake for twenty minutes. 



ITALIAN RICE 

Put 1 tablespoon of butter in a saucepan, and when 
melted add to it 2 cups of boiled rice and 1 cup of tomato 
sauce or tomato chutney ; season well with salt and pepper, 
stir until heated through, and serve plentifully sprinkled 
with grated cheese. 



1 8 8 Golden Rule Cook - Book 



RICE AU GRATIN 

Put 1 cup of milk in a double boiler, when hot add to it 
1 tablespoon of flour mixed with 1 tablespoon of butter, 
1 teaspoon of grated onion (or a few drops of onion extract) , 
and \ teaspoon of salt ; stir into this % cups of boiled rice, 
let cook for five minutes, then put in a buttered baking 
dish, with \ cup of grated cheese on top, dredge this with 
paprika, sprinkle with bread crumbs, and let brown in 
the oven. 

RICE OMELET 

Beat the yolks and whites of 2 eggs separately, and to 
the yolks add | of a cup of milk, J of a cup of cold boiled 
rice, 1 tablespoon of melted butter, some salt and pepper, 
and finally the stiff whites of the eggs. Put in a buttered 
omelet pan, and proceed as in making the usual omelet, 
cooking over a slow fire and shaking the pan vigorously. 
Sprinkle with salt and a little paprika; when set, turn 
together; serve with a sauce if desired, and garnish with 
watercress. 

RICE CZARINA 

Butter a baking dish, and put an inch-deep layer of 
boiled rice in the bottom. Over this sprinkle finely 
chopped fresh or canned tomatoes, season with salt and 
pepper, and dot well with butter ; then place another layer 
of rice somewhat thinner, and over this spread finely 
chopped green peppers, and so alternate tomatoes, peppers, 
and rice until the dish is well filled, having a layer of rice 
on the top. Garnish this with thin slices of tomato in the 
centre, and encircle the edge with thinly cut rings from 



RicBy Macaroniy Etc. 189 

the peppers. Pour 2 tablespoons of melted butter over 
all, cover lightly with a tin cover, and let cook in a slow 
oven for twenty minutes ; just before serving add 2 more 
tablespoons of melted butter. 



SAVOURY RICE 

Butter a baking dish, and half fill it with freshly boiled 
rice, sprinkle this with salt, pepper, celery salt, and a few 
drops of Worcestershire Sauce, then dot with mustard 
mixed with water, and pour ^ cup of tomato sauce over 
the surface evenly. Fill the dish vdth the remaining rice, 
and season again with the same ingredients, adding J cup 
of grated cheese (sage cheese preferably) ; after pouring 
on the tomato sauce cover with a thin layer of crumbs 
and bake fifteen minutes in a slow oven. 



UNPOLISHED RICE 

Unpolished rice is used extensively in rice-growing 
countries, and has a quite distinct taste. When it can be 
obtained it makes a pleasant change, and can be served 
in any of the ways described for rice. 



PEARL BARLEY 



Pearl barley should be put in plenty of boiling water 
and cooked for an hour, then drained, and prepared in 
any of the ways described for the serving of rice. 



IQO Golden Rule Cook-Book 



AMERICAN MACARONI 

Break i of a package of macaroni into two-inch lengths, 
and drop it into rapidly boiling salted water. Let it boil 
for twenty-five minutes, then drain, and arrange with 
alternate layers of grated cheese in a buttered baking dish. 
Season each layer with pepper and salt, and when the dish 
is filled pour over all 1 cup of hot milk into which 1 table- 
spoon of flour and 1 of butter have been made smooth. 
Cover the top with crumbs and bake twenty minutes or 
until browned. 

Some makers of macaroni recommend putting the mac- 
aroni in cold water for fifteen minutes after boiling it, 
and then reheating it with seasoning, etc. 



MACARONI AU GRATIN 

Break J of a package of macaroni into two-inch lengths, 
and put it into 2 quarts of rapidly boiling salted water; 
let boil rapidly for twenty-five minutes, then drain. Butter 
a baking dish, and put in it a half-inch layer of the mac- 
aroni, sprinkle generously with grated cheese, and season 
with salt and pepper ; then put another layer of macaroni, 
and proceed as before until the dish is well filled, having 
macaroni on the top. Dot evenly with butter, and bake 
about fifteen minutes or until a golden brown. 



MACARONI BIANCA 

Break half a package of macaroni into two-inch lengths, 
and drop it slowly into % quarts of rapidly boiling salted 
water; in fifteen minutes pour off all but 1 cup of the 



Rice^ Macaroni, Etc. 191 



water, and add ^ cup of hot milk, stir often with a fork, 
and let boil until nearly dry or until tender, which will 
be in ten or fifteen minutes, and lift the macaroni into a 
strainer the instant it is cooked. Butter a baking dish, and 
put in it a layer of macaroni, dredge with salt and pepper, 
then sprinkle lightly with a layer of grated cheese (using 
1 cup for the whole dish) ; dot well with mixed mustard, 
and sprinkle with Worcestershire sauce. Fill the dish 
with layers in this way, pour -| cup of milk over all, and 
bake fifteen or twenty minutes, or until brown, in a quick 
oven. 

ITALIAN MACARONI 

Break | of a pound of macaroni into four-inch lengths, 
put in boiling salted water, and let it cook for twenty-five 
minutes. Drain, and put in a saucepan with 1 tablespoon 
of melted butter and 1^ cups of tomato sauce ; season well 
with salt and pepper, and serve on a hot flat dish with 
grated cheese plentifully sprinkled over it. 

MACARONI WITH TOMATO AND ONION SAUCE 

Boil J of a package of macaroni in rapidly boiling salted 
water for twenty-five minutes, and whilst it is cooking 
prepare a sauce as follows: Put a large tablespoon of 
butter in a saucepan, and when melted stir into it 1 minced 
onion, 1 tablespoon of chopped parsley, and season with 
salt and pepper. Let cook together for six or seven 
minutes, then add 1 tablespoon of flour and 1 cup of stewed 
and strained tomatoes, and stir well together for five 
minutes. Butter a baking dish, put a layer of macaroni 
in it, then a layer of sauce, and so on till the dish is well 
filled, and set in the oven for ten minutes before serving. 



192 Golden Rule Cook-Book 



BAKED MACARONI ITALIAN 

Boil J of a pound of macaroni broken in two-inch 
lengths for twenty-five minutes, then drain, and put it in 
a buttered baking dish with 1 cup of tomato sauce ; season 
well with salt and pepper, and put a half-inch layer of 
grated cheese on the top, and bake for fifteen minutes. 



MEXICAN MACARONI 

Put 1 tablespoon of butter in a saucepan, and when 
melted stir into it J a can of tomatoes, 1 small sweet green 
pepper, seeded and chopped fine, 1 large onion chopped 
fine, and J teaspoon of salt. Cover, and let cook very 
slowly for about forty minutes. Then press through a 
coarse sieve, and put in a double boiler to keep hot. Boil 
i of a package of macaroni for twenty-five minutes, drain, 
and pour over it the hot sauce. 

PLAIN MACARONI AND CHEESE 

Put i of a package of marcaroni into boiling water, 
and let cook twenty-five minutes ; drain, add 1 cup of hot 
milk, 1 tablespoon of butter, salt, pepper, and paprika; 
let boil up once, add J cup of grated cheese, and let cook 
five minutes more before serving. 



MACARONI RAREBIT 

Put in a saucepan 2 tablespoons of butter, and when 
melted add 1 cup of grated cheese and stir until the cheese 
is melted, and then add J a teaspoon of salt, J a teaspoon of 



Rice^ Macaroni J Etc, 193 

mustard, J teaspoon of paprika, and 1 tablespoon of 
flour dissolved in | cup of cream (or milk) , to which also 
add 3 slightly beaten eggs ; mix all together thoroughly, 
put in 1 cup of cooked macaroni, and serve with toast. 



SPAGHETTI 

Spaghetti can be cooked in any of the ways described 
for macaroni, but real Neapolitan spaghetti is cooked 
as follows : — Break 1 lb. of spaghetti into 3 or 4 inch 
lengths, and put in a large saucepan full of highly salted 
boiling water and let boil for half an hour. At the same 
time put 1 cup of good olive oil in a frying pan and when 
hot put in it 2 green peppers, seeded and chopped, and 
let simmer until they begin to brown, then add 4 to 6 
cloves of garlic cut fine, and 4 large tomatoes, peeled, 
quartered, and thinly sliced. Let cook for about half an 
hour or until the oil is all absorbed, and stir often. 
When cooked to the consistency of a thick sauce, sprinkle 
with salt and paprika; drain the spaghetti thoroughly, 
mix the sauce through it and serve on a large platter, 
sprinkling with freshly grated Parmesan cheese. 



NOODLES 

To make noodles add \ cup of sifted flour containing 
i of a teaspoon of salt to 1 large egg which has been 
slightly beaten. Mix well with a fork, and when stiff 
enough work with the fingers until the dough becomes 
very smooth and about the consistency of putty, and then 
wrap in a cloth and lay aside for half an hour. Sprinkle a 
bread-board well with flour, and roll the dough out upon 
this five or six times, rolling it thinner each time ; at the 

13 



194 Golden Rule Cook- Book 

last roll it as thin as possible without breaking, then roll 
it lightly together like a jelly-cake roll, and with a very 
sharp knife, beginning at one end, cut it into slices about 
I of an inch wide if to be used for soup, and f of an inch 
wide if to be used with a sauce. With the fingers shake 
these ribbons until they are separated, and let them dry 
for about half an hour. 

Cut about \ of the noodles very fine, and when dried, 
drop these in hot oil and fry until crisp and brown ; serve 
these sprinkled over the boiled noodles. 

To boil noodles, drop them in rapidly boiling salted 
water, cover them, and let them boil for twenty minutes, 
and then drain thoroughly. 

Boiled noodles are delicious served with any brown 
sauce or tomato sauce, and can be used as directed for 
macaroni or spaghetti. 

Very good noodles can be bought already made. 

GERMAN NOODLES 

Put 2 cups of dried noodles into boiling salted water, 
let them cook rapidly for twenty minutes, drain, and put in 
a saucepan with 1 tablespoon of butter and 1 cup of brown 
sauce, to which has been added 1 tablespoon of reduced 
vinegar and a few capers if liked. Serve when thoroughly 
heated through, and add a little salt and pepper when in 
the dish. 

ITALIAN NOODLES 

Put 2 cups of dried noodles into boiling salted water, 
let cook twenty minutes, drain, and put in a saucepan 
with 1 tablespoon of butter and 1 cup of tomato sauce or 
chutney. Season with pepper and salt, and serve on a 
hot dish, with the top well sprinkled with grated cheese. 



TvHERE man was all too marred with sin 
The Ass, the Ox were bidden in. 

Where Angels were unfit to come 
These humble entered holydom. 

There in the stable with the beast 

The Christmas child hath spread His feast. 

These His adorers were before 

The Kings and Shepherds thronged the door. 

And where no Angels knelt there kneeled 
The innocent creatures of the field. 

Katherine Tynan Hinkson. 



CROQUETTES 



W. 



BEAN CROQUETTES 



ASH 2 cups of dried beans, then soak them in water 
for twelve hours or more, and cook in the same water 
about an hour or until tender ; strain off the water, press 
through a sieve, and add 1 teaspoon of salt, 1 saltspoon of 
pepper, 1 tablespoon of butter. Stir well together, shape 
into croquettes, dip in beaten egg and crumbs, and fry in 
deep vegetable fat. Serve with tomato or horseradish 
sauce. 

CHEESE CROQUETTES 

Beat the white of 1 egg very stiff, and stir into it 1 cup 
of fine bread crumbs, 1 cup of grated cheese, ^ teaspoon of 
salt, and 1 saltspoon of paprika. Shape into balls or 
croquette forms, then roll in the beaten yolk of egg and 
crumbs, put in a frying basket, and fry in boiling vegetable 
fat until a golden brown. Lay on brown paper in the oven 
for three minutes, then arrange in a heap on a paper 
doily, dust with grated cheese, and garnish with water- 
cress or parsley. 

SWISS CHEESE CROQUETTES 

Melt 3 tablespoons of butter, add a few drops of onion 
juice, I cup of flour, ^ cup of milk, the yolks of 2 eggs, 
1 cup of grated American cheese, and J cup of Swiss cheese 



198 Golden Rule Cook-Book 

cut into small pieces. Let cook in a double boiler until the 
cheese is melted, then season with salt and cayenne; let 
cool, then shape into croquettes, roll in crumbs, and fry in 
deep fat. 

CHESTNUT CROQUETTES 

Peel, blanch, and chop fine enough Italian chestnuts to 
make 2 cups, and boil them in water or milk to cover them 
for three quarters of an hour or until they are tender and 
the milk absorbed ; let cool somewhat, then add 1 cup of 
bread crumbs, and 1 beaten egg, and ^ teaspoon of salt. 
Shape into croquettes, roll in egg and crumbs, and fry in 
deep fat. Serve with mushroom sauce or as a garnish. 



EGG CROQUETTES 

Hard boil 10 or 12 eggs, add to them 1 tablespoon of 
chopped parsley, chop very fine, and season highly ; then 
moisten with milk or cream. Mould into shape, roll in egg 
and crumbs, and fry in hot fat. Serve as a garnish to rice 
or tomatoes, or as a separate dish alone, or with curry 
sauce, horseradish sauce, tomato sauce, or devilled sauce. 



FARINA CROQUETTES 

Put 2 cups of milk in a double boiler, and when hot add 
1 cup of farina and some salt. Cook until well thickened, 
and then whip vigorously into it 1 beaten egg. Let cool, 
mould into croquettes, dip in crumbs, and fry in hot fat. 
Serve with savoury sauce or with jelly melted to the 
consistency of cream. 



Croquettes 199 



HOMINY CROQUETTES 

Put 1 pint of cooked hominy into a saucepan, add % 
tablespoons of cream or milk, and stir over the fire until 
hot, then remove from the fire and season with salt; add 
the yolks of 2 eggs lightly beaten, shape into croquettes, 
roll in crumbs, and fry until nicely browned. Serve with 
some savoury sauce or as a garnish to scrambled or fried 
eggs. 

LENTIL CROQUETTES 

Put 1 cup of well-washed lentils into 3 cups of water or 
vegetable broth when at boiling point, and let them cook 
slowly for an hour or until tender, strain them, and mash 
them in water, and let them cool. 

Put 1 tablespoon of butter in a saucepan, and when 
melted add 1 finely chopped onion, and let cook for ten 
minutes; add this to the lentils, with 2 slices of bread 
which have been well soaked in milk, 2 beaten eggs, and 
enough fine bread crumbs to make the mixture thick 
enough to form into croquettes. Season highly with salt 
and pepper, shape into form, roll in ^gg, and then in 
crumbs, put in a frying basket, and fry in deep fat. 
Serve with horseradish or onion sauce. 

Lentil croquettes may also be served with caper sauce, 
and each croquette garnished with a slice of seeded lemon. 



MACARONI CROQUETTES 

Have ready a kettle of salted boiling water, then shake 
into it \ cup of macaroni, and let boil briskly for half an 
hour ; then drain, and cut into small pieces. While the 



2 00 Golden Rule Cook-Book 



macaroni is cooking, make a sauce of 1 cup of hot milk to 
which is added 1 tablespoon of butter and 2 tablespoons 
of flour rubbed together, to which add, when thickened, 
the yolks of 2 eggs well beaten, 1 teaspoon of salt, 1 salt- 
spoon of pepper, and the chopped macaroni (the sauce 
must not cook after the eggs are added). Turn out to 
cool, and when cold form into pyramid-shaped croquettes, 
roll in egg and crumbs, and fry in deep fat. Serve with 
tomato sauce and a little sprinkling of grated cheese. 

ITALIAN CROQUETTES 

Put 1 tablespoon of butter in a saucepan, and when 
melted add 1 finely chopped onion, let cook slowly for five 
minutes, then add 2 cups of boiled macaroni, 1 cup of 
milk, cover, and stirring frequently let simmer slowly for 
half an hour or until the milk is absorbed; add 1 cup of 
drained canned tomatoes, or 2 or 3 chopped fresh ones, 
and 1 tablespoon of grated cheese, 1 teaspoon of mixed 
mustard, 1 tablespoon of highly flavoured catsup, salt 
and pepper. Cook for ten minutes more, then add J cup 
of bread crumbs and 2 teaspoons of chopped parsley. 
Turn into a bowl, and when somewhat cooled add 1 
beaten ^gg and stir it well through the mixture. When 
cool and firm form into shapes, brush with egg, roll in 
crumbs, and fry a golden brown in deep fat. Serve plain 
or with tomato or curry sauce. 

TOMATO CROQUETTES 

Take f of a cup of stewed tomatoes without any juice, 
put in a saucepan over the fire, and stir into them 1 table- 
spoon of butter, 1 cup of mashed potatoes, J cup of grated 



Croquettes 201 



bread crumbs, and some salt and pepper. Mix well to- 
gether, and then add 1 lightly beaten egg. Remove from 
the fire, turn into a deep plate, and when cold form into 
croquettes ; dip each in egg and bread crumbs, fry until 
brown, and serve with a savoury sauce. 

DRIED PEA CROQUETTES 

Put 1 cup of dried peas in cold water or broth, let cook 
for IJ hours or until tender, then strain and mash. Add 
to them 1 finely minced onion which has been fried ten 
minutes in 1 tablespoon of butter, salt, pepper, 2 table- 
spoons of flour, 2 eggs, and bread crumbs to make stiff 
enough to shape into croquettes or flat cakes. Roll in 
crumbs, and fry golden brown in deep fat. Serve with 
onion or tomato or mint sauce. 



NUT CROQUETTES WITH POTATO 

Chop or grind 2 cups of mixed nuts, and mix with them 
2 cups of mashed potatoes, 1 teaspoon of grated onion, 
I teaspoon of salt, 1 dash of nutmeg, and 2 yolks of raw 
eggs. Shape into croquettes, dip in egg, and crumbs, and 
fry in hot, deep vegetable fat. 

NUT CROQUETTES WITH SALSIFY 

Use \ cup each of ground pecans and walnuts, and with 
them mix 2 cups of boiled mashed salsify, 1 teaspoon of 
salt, 1 tablespoon of grated onion, 1 tablespoon of chopped 
parsley, 2 tablespoons of bread crumbs, form into cro- 
quettes, roll in ^g^ and crumbs and fry in deep fat. 
Serve with tomato chutney. 



202 Golden Rule Cook-Book 



NUT CROQUETTES WITH COCOANUT 

Grind 1 cup of any sort of nuts, and add to them 2 cups 
of bread crumbs, ^ cup of grated cocoanut, 4 tablespoons 
of peanut butter, ^ teaspoon of celery seed, 1 teaspoon of 
salt, and 1 egg, well beaten. Mix well, and form into 
croquettes or balls, dip in egg and crumbs, and fry in deep 
vegetable fat. 

Nut croquettes can be made of the mixtures given for 
nut loaf, rolled in egg and crumbs and fried. 

POTATO CROQUETTES 

Take 2 cups of mashed potatoes and stir into them 2 
lightly beaten eggs, J teaspoon of salt, and a little paprika, 
and 1 tablespoon of chopped chives or parsley ; form into 
croquettes or rolls, roll in egg and fine crumbs, and fry in 
deep fat. 

POTATO CROQUETTES WITH CHEESE 

To 2 cups of cold mashed potatoes add the beaten yolk 
of 1 egg, 1 tablespoon of grated cheese, 1 tablespoon of 
milk or cream, and a few drops of onion extract; season 
with pepper and salt, form into shapes and fry in deep 
fat. 

SAVOURY POTATO CROQUETTES 

To 2 cups of cold mashed potatoes add 1 beaten egg, 
1 chopped onion, 1 tablespoon of chopped parsley, 1 
tablespoon of mixed sweet herbs, and 1 tablespoon of 
cream. Shape, roll in egg and fine crumbs, and fry in 
deep fat. 



Croquettes 203 



MASHED POTATO CROQUETTES WITH PEAS 

To 2 cups of cold mashed potatoes add 1 ^g^^, pepper 
and salt, and form into flat, small cakes ; in the centre of 
each put 1 teaspoon of canned peas, then lap the potato 
mixture over these, and form into balls. Dip in ^gg and 
crumbs and fry in deep fat. 



CREOLE POTATO CROQUETTES 

To % cups of mashed potatoes add 1 beaten ^gg, pepper 
and salt, and 2 tablespoons of chopped green peppers (or 
chopped red pimentos) which have been fried in butter for 
ten minutes; shape, roll in egg and crumbs, and fry in 
deep fat. 

SWEET POTATO CROQUETTES 

To 2 cups of mashed sweet potato add 1 beaten ^gg, 
pepper and salt; shape and roll in egg and crumbs, and 
fry in deep fat. 



SWEETENED RICE CROQUETTES 

Soak 1 cup of rice three hours in warm water, then drain 
and put into a double boiler with 1 pint of boiling milk, and 
let cook for half an hour ; then add 1 tablespoon of sugar, 
1 tablespoon of melted butter, and \ teaspoon of salt, and 
let simmer ten minutes more. Let cool somewhat, and 
then stir in slowly 3 e2;gs, w^hich have been beaten to a 
froth, and stir until it tnickens; then add the grated peel 
of 1 lemon, and turn out upon a dish to cool. When cold 



2 04 Golden Rule Cook-Book 

and quite stiff form into balls or oval croquettes, dip in 
ven' fine cracker crumbs, and iiy in deep fat. Serve alone 
with sauce or as a garnish. 

CAROLINA CROQUETTES 

Boil eggs ten minutes, remove the shells, press the yolks 
through a sieve or potato-ricer, chop the whites fine, and 
mix ^vith the same amount of boiled rice ; dampen with a 
little melted butter, season with pepper and salt, form into 
balls, roll in egg and crumbs, and fry in deep fat. WTien a 
golden brown drain and serve with some savoury hot sauce, 
or as a garnish to curry. 

PLAIN RICE CROQUETTES 

!Mix together 2 cups of cold boiled rice, J teaspoon of 
salt, and 1 tablespoon of melted butter, 1 tablespoon of 
flour, and 1 beaten egg. Form into balls, roll in flour, and 
fry in deep fat. Serve while crisp. 

PINK RICE CROQUETTES 

Make croquettes as above, but omit the sugar and add 
I teaspoon of paprika and 2 tablespoons of tomato catsup 
to the rice before frj'ing. 

CURRIED RICE CROQUETTES 

Put I of a cup of milk in a saucepan with butter the size 
of an egg and let it boil ; then stir into it 1 cup of rice that 
has boiled twenty minutes in salted water. Add 1 small 
teaspoon of curry powder, a few drops of onion juice, and 



Croquettes 205 

salt to taste. When the milk boils remove from the fire 
and add a beaten egg to it, stirring vigorously. Let cool, 
shape into croquettes, and fry- in hot fat. Serve apple 
sauce or onion sauce with these croquettes. 

ENGLISH SAVOURY CROQUETTES 

To each cup of fine bread crumbs use 1 tablespoon of 
mixed sweet herbs and 1 teaspoon of minced onions and 
bind all together with 1 ^^g, slightly beaten. Season with 
\ teaspoon of salt, 1 scant saltspoon of pepper, \ teaspoon 
of celery salt, form into balls, roll in ^gg^ and then in 
crumbs, and fry in deep fat until golden brown. Serve 
with a brown sauce or as a garnish to nut loaf. 

MIXED VEGETABLE CROQUETTES 

Boil separately ten carrots and 3 turnips and 5 potatoes 
and chop fine; then mash, and add to them 1 tablespoon 
of butter and 3 tablespoons of hot milk. Put 1 tablespoon 
of butter in a frying pan, and when melted cook slowly 
in it for ten minutes, or until beginning to brown, 1 large 
onion chopped fine. Add this to the mashed vegetables, 
also 1 tablespoon of chopped parsley, and season with 
salt and pepper. TSTien cool form them into croquettes 
or flat cakes, and dip in egg, and then in fine crumbs, and 
fr}'. If croquettes are made fry in deep, hot fat ; if cakes 
are made they can be fried in a fn'ing pan like pancakes, 
and browned on one side, then on the other. Serve plain, 
or as a garnish to other vegetables, or with Spanish sauce. 

Any of the mixtures for croquettes can be moulded into 
flat cakes and fried until browned in butter on a griddle 
or in a shallow frying pan. 



X AKE not away the life you cannot give. 
For all things have an equal right to live. 



Dryden. 



TIMBALES AND PATTIES 



I 



EGG TIMBALES 



NTO 1 cup of milk rub 1 heaping tablespoon of flour 
until smoothed, add 1 tablespoon (measured before melt- 
ing) of butter, the lightly beaten yolks of 4 eggs, J teaspoon* 
of salt, 1 saltspoon of pepper, and the same amount of 
celery salt. Beat the whites of the eggs until very stiff, 
and stir these into the other ingredients with a fork. Turn 
into buttered timbale moulds, and set these in a pan con- 
taining hot water which almost reaches the top of the 
moulds. Let bake in a moderate oven for fifteen or 
twenty minutes or until well set. Turn out on a hot, flat 
dish and serve with tomato sauce or bread sauce. 



SAVOURY EGG TIMBALES 

Make the foregoing recipe, but add 1 tablespoon of 
chopped onion and 1 tablespoon of chopped parsley, or 
substitute minced shallots, chives, or onion tops. 



EGG-TOMATO TIMBALES 

Make plain egg timbales, but instead of using milk 
use 1 cup of tomato juice from canned tomatoes. Add 1 
tablespoon of chopped parsley, or chives if desired. 

14 



2 lO 



Golden Rule Cook - Book 



PEA TIMBALES 

Take IJ cups of boiled peas, put them through a ricer, 
or mash to a pulp, and when cooled add to this 2 lightly 
beaten eggs, 1 teaspoon of chopped mint, 1 teaspoon of 
grated onion (or chopped chives) , 2 tablespoons of melted 
butter, J teaspoon of salt, and 1 saltspoon of pepper. Fill 
timbale moulds, set in a pan containing some hot water, 
and cook in a moderate oven fifteen or twenty minutes 
or until well set. Turn out and serve with sauce. 



CORN TIMBALES 

Take 1 cup of canned corn and add to it 4 eggs slightly 
beaten, \ teaspoon of salt, a little paprika, J teaspoon of 
onion juice, ^ teaspoon of sugar, and \\ cups of milk. 
Pour into buttered timbale moulds, or a large mould, and 
set in hot water, and bake in the oven about twenty minutes 
or until firm. Turn out and garnish with slices of broiled 
tomatoes. 



POTATO AND CHEESE TIMBALES 

Take 6 or 7 good-sized potatoes, boil and mash them, 
and beat into them 4 tablespoons of butter and 2 eggs; 
then add 1 cup of grated cheese, 1 teaspoon of salt, and 
some paprika, press into small moulds or cups, and let 
cook as directed above for about twenty minutes. Turn 
from the moulds, and serve with a sauce of melted butter 
to which is added a little grated cheese, paprika, and 
chopped parsley. 



Timbales and Patties 211 



POTATO TIMBALES 

Beat 3 eggs (yolks and whites together), add to them J 
of a cup of cream, then 2 cups of mashed potatoes, 1 tea- 
spoon of grated onion, a little pepper, 1 teaspoon of salt, 
and some nutmeg; beat together until perfectly smooth, 
and then press into timbale moulds, the bottoms of which 
are covered with buttered paper. Stand these in a shallow 
pan containing boiling water in the oven, and let cook 
for about twenty minutes. Then loosen the sides with a 
thin knife, and turn out carefully onto a heated flat dish. 
Garnish with peas or macedoine vegetables, or use as a 
garnish. 

RICE TIMBALES 

To 1 cup of boiled rice add 1 chopped hard-boiled ^gg^ 
1 tablespoon of tomato catsup, \ teaspoon of salt, 1 salt- 
spoon of pepper, 2 tablespoons of melted butter, and St 
well-beaten eggs. Fill well-buttered timbale moulds with 
this mixture, set them in a pan containing warm water, 
and bake in a slow oven for twenty minutes, or until well 
set. 

Timbale cases, pastry cases, ramekins, or patties may 
be filled with any of the following recipes and served as a 
separate course at luncheon or dinner. 



ARTICHOKE PATTIES 

Boil Jerusalem artichokes as directed, cut in half-inch 
cubes, cover with a highly seasoned white sauce, and use 
to fill patties or cases. 



2 12 



Golden Rule Cook-Book 



ASPARAGUS PATTIES 

Use only the tender ends of white or green canned 
asparagus, heat in white sauce, and use to fill cases or 
patties. 

CELERY PATTIES 

Use celery prepared as in creamed celery, only cut 
the stalks into inch-long pieces. Fill heated pastry cups 
or patties with the mixture. 



CHESTNUTS IN CASES 

Peel 2 cups of Italian chestnuts, and blanch them by 
pouring boiling water on them and letting them stay in it 
until the skins remove easily ; then cut them in quarters, 
put them in boiling water, and boil them half an hour or 
until soft. While they are finishing cooking put 1 table- 
spoon of butter in a saucepan, and let it cook slowly until 
a rich dark brown then add to it 1 tablespoon of flour, 
and stir until as smooth as it will come, then add 1^ cups 
of milk and 1 teaspoon of caramel or soup-browning, and 
season highly with salt and pepper. Put the chestnuts in 
the sauce, and fill pastry cases with the mixture. 



PATTIES OF FRESH GREEN PEAS 

Use fresh green peas boiled as directed, or use canned 
French peas ; reheat in white sauce, and use to fill patties 
or timbale cases. A little finely chopped mint can be 
added to the sauce if liked. 



Timbales and Patties 213 



EGG PATTIES 

Hard boil the eggs required, chop fine when cold, and 
reheat in parsley sauce, and use to fill heated cases or 
patties, or use eggs Newburg for filling. 



MACEDOINE PATTIES 

Use imported macedoine of vegetables, heat in a double 
boiler with white sauce, and use as patty filling in heated 
cases. 

MUSHROOM PATTIES 

Cut fresh mushrooms in quarters, toss them in melted 
butter for five minutes, then cover them with white or 
brown sauce, and serve in heated cases or patties. Any 
of the recipes given for mushrooms can be used to 
fill patty cases, mushrooms Newburg being especially 
suitable. 

CANNED MUSHROOM PATTIES 

Toss the mushroom buttons in hot butter for five 
minutes, cover them with white sauce, and use to fill heated 
patties. 



,/x5 / was hurrying away from 
the slaughter-house, three beautiful 
lambs were led in by a man, with a 
long, shining knife. Filled with 
horror and indignation, I said: 
*How can you be so cruel as to put 
to death those little, innocent lambs?' 
*PFhy, madam,' said the man, ^ you 
would nt eat them alive, would 
you r 



SAUCES 



CARAMEL FOR COLOURING 

Jr UT J cup of powdered sugar in a small saucepan over 
a very low fire, stir with a wooden spoon until melted, 
and continue to stir until it is a rich brown; add 2 
cups of warm water, and let it simmer for fifteen or twenty- 
minutes, then skim and strain, and bottle for use in giving 
a rich colour to soups and sauces. 

Ready-made vegetable extracts of good dark colour can 
be bought, and are one of the few things which seem better 
than the home-made product. 



REDUCED VINEGAR 

This adds a delicious flavour to many sauces, vegetables, 
and soups, and is made by putting vinegar, with a little 
salt and pepper, in a saucepan and letting it boil rapidly 
until reduced, the proportions being 2 tablespoons of vine- 
gar, 1 saltspoon of salt, and a pinch of pepper cooked until 
reduced to 1 teaspoon of liquid. Strain before using. 



SAUCE BERNAISE 

Into 1 tablespoon of reduced vinegar beat slowly the 
yolks of 4 eggs to which has been added 2 tablespoons of 
cold water, and when well mixed hold in a small saucepan 



2i8 Golden Rule Cook- Book 



above a slow fire ; put in a small bit of butter, and when 
melted stir in another, and so continue until 1^ table- 
spoons have been used. When the sauce is smooth and 
creamy, season with salt and pepper or paprika, and add 
^ teaspoon of tarragon vinegar, or 1 teaspoon of minced 
tarragon leaves. The sauce cannot be served very hot 
or it will curdle. It may be served cold also. 



BLACK BUTTER SAUCE 

Put 3 or 4 tablespoons of butter in a saucepan with 1 
saltspoon of salt and a little pepper, and let cook slowly 
until browned; then add 1 teaspoon of reduced vinegar 
or lemon juice, and serve hot. 

BREAD SAUCE 

Put 1 large slice of bread, cut an inch thick, into 2 cups 
of milk with 1 onion with 4 cloves stuck in it, add pepper, 
salt, and 1 teaspoon of butter. Let simmer until the 
bread is quite soft, lift out the onion and cloves, beat 
well with a fork, and serve. Serve fine golden brown 
bread crumbs with the sauce, as these belong with it. 

BROWN SAUCE 

Put 1 tablespoon of butter in a saucepan, and when 
well browned, remove from fire, add 1 tablespoon of flour, 
stirring until smooth ; then add gradually 1 cup of vege- 
table stock or milk, and, when all is smooth and well 
thickened, \ teaspoon of brown colouring, and salt and 
pepper. It improves the flavour to let the stock to be 
used simmer for ten minutes with 1 bay leaf and | an 
onion added to it. 



Sau 



ces 



VARIATIONS OF BROWN SAUCE 



2 19 



Add chopped button mushrooms, chopped fried peppers, 
tiny pearl onions, boiled eggs, etc., to vary brown sauce. 



SAUCE BORDELAISE 

To 1 cup of brown sauce add 1 teaspoon of grated onion, 
3 minced fresh mushrooms (or 1 tablespoon of chopped 
canned ones), 2 teaspoons of chopped parsley, and salt 
and pepper. Stir over a slow fire for five minutes before 
serving. 

DRAWN BUTTER 

Melt 4 tablespoons of butter, and stir in until smooth 2 
tablespoons of flour; then add slowly 2 cups of boiling 
vegetable stock, 1 teaspoon of salt, and a little cayenne or 
paprika. 

CURRY SAUCE 

Put 1 tablespoon of butter in a saucepan, and when 
melted stir into it 1 large onion chopped fine, and let 
simmer for six or seven minutes; then add 1 sour apple 
chopped fine (or, if it can be had, 1 tablespoon of tamarind 
chutney) , stir for three or four minutes, then add J cup of 
strong vegetable stock or water, and let cook gently for 
five minutes; pour on another J cup of vegetable stock 
and 1 cup of milk, into which 1 dessert spoon of curry 
powder has been stirred until smooth ; let all boil up once, 
then press through a sieve, pressing well to get the juices, 
return to the fire, and to thicken, use 1 tablespoon of flour 



2 20 Golden Rule Cook-Book 



blended with 1 tablespoon of butter to every cup of liquid. 
Stir until the consistency of thick cream, and add a little 
salt before serving. The quantity of curry powder here 
named will make a mild curry sauce. 



CAPER SAUCE 

Put 1 tablespoon of butter in a fn^ing pan, and when 
melted add 1 tablespoon of flour and stir until smooth. 
Now add, a little at a time, 2 cups of vegetable broth, and 
stir until it boils and is smooth. Put in 2 heaping table- 
spoons of capers and 1 chopped hard-boiled egg, and season 
well with salt and pepper. One tablespoon of cream may 
be added at the last to enrich the sauce if desired. 



CHEESE SAUCE 

Make 1 cup of highly seasoned white sauce, and add to 
it 1 scant cup of grated cheese; stir in a double boiler 
until the cheese is melted, then add a few drops of yellow 
colouring extract, and salt and paprika. 



FRENCH CUCUMBER SAUCE 

Grate 1 cucumber and drain it well, then add to it \ 
teaspoon of salt, a dash of cayenne, and 1 tablespoon of 



vinegar. 



DUTCH BUTTER 



To every tablespoon of melted butter add 1 teaspoon 
of lemon juice; season -^^ith salt. 



Sauces 2 2 1 



DEVILLED SAUCE 

Put 1 tablespoon of butter in a saucepan, and when 
melted add 1 tablespoon of chopped onion, and let cook 
slowly for five minutes. Then add 1 tablespoon of chopped 
parsley, 2 tablespoons of vinegar, 1 tablespoon of walnut 
or mushroom catsup, 1 tablespoon of English mustard, 
J teaspoon of salt, 1 saltspoon of black pepper, and a little 
cayenne. Thicken with 1 tablespoon of flour, and when 
smooth add enough vegetable stock to make the con- 
sistency of cream. The sauce may be used as it is or 
pressed through a sieve to strain. 

EGG SAUCE 

To 1 cup of well-made white sauce add 9, hard-boiled 
eggs chopped fine, and 1 teaspoon of chopped parsley, 
and a little salt and paprika. 

FRENCH SAUCE 

Rub together 1 tablespoon of flour and 1 of butter, and 
put in a saucepan ; as it melts add slowly 1 cup of boiling 
water or vegetable stock, let boil, stirring constantly, then 
remove from the fire, and when somewhat cooled add the 
juice of 1 lemon, 2 tablespoons of tarragon or chervil 
vinegar, 2 egg-yolks slightly beaten, and salt and pepper. 

GERMAN SAUCE 

Make brown sa,uce, add h can halved button mushrooms 
and 1 tablespoon of reduced ^^negar, and season with salt 
and pepper. 



222 



Golden Rule Cook- Book 



GERMAN EGG SAUCE 

ISIix 3 beaten egg-yolks with 1 teaspoon of flour, 1 scant 
cup of cream or milk, 1 tablespoon of butter, and 1 table- 
spoon of lemon juice, season with salt and pepper, and 
beat vigorously, until thickened, over a hot fire, but do 
not let the sauce boil at all. Add 1 hard-boiled egg, 
chopped fine, and 1 tablespoon of minced parsley before 
serving. 

HERB SAUCES 

Make a good white sauce and to each 2 cups of sauce 
add the herbs selected, prepared as follows : Take a 
handful of the leaves, and after washing them well put 
them in a pan with a little salted boiling water; let cook 
for five minutes, then drain, and diy with a cloth, and put 
in a mortar with 1 tablespoon of butter, and macerate 
until fine ; add this to the white sauce. In this way parsley, 
mint, tarragon, chervil, and other herb sauces can be made. 

SAUCE HOLLANDAISE 

To 1 tablespoon of reduced vinegar add the yolks of 4 
eggs mixed with 2 tablespoons of cold water; stir well 
together, and cook by holding above a ver}' slow fire, in 
order to prevent curdling; add 2 tablespoons of butter, 
stirring it in a little at a time until all is used. Season 
with salt and pepper and serve warm or cold. 

HORSE-RADISH SAUCE 

Rub together 1 tablespoon of butter and 1 of flour and 
put in a saucepan. WTien melted and smooth from stir- 
ring, add slowly IJ cups of heated milk; when properly 



Sauces 223 

thickened by slow cookiiig, put in 3 tablespoons of grated 
horse-radish, stir well, season with salt, add 1 teaspoon of 
butter, and serve on croquettes, etc. 

MAITRE D'HOTEL SAUCE 

This is made bv using sauce Hollandaise and adding to 
it 1 tablespoon of lemon juice and 1 tablespoon of finely 
chopped parsley. 

MINT SAUCE 

"Wash the mint and take \ cup of the leaves ; chop them 
fine, macerate in a mortar, then cover with 1 cup of hot 
vinegar, add 1 teaspoon of sugar, and let stand a few 
moments before using. 

MUSHROOM SAUCE 

Make brown sauce and add to it \ can of button mush- 
rooms, halved. Let heat through before serving. 

NUT SAUCES 

For these use pignola (pine) nuts, almonds, chestnuts, 
or any other sort. Remove the shells, blanch in boiling 
water to remove the inner skin, and chop them very fine. 
Put 1 tablespoon of butter in a frying pan, and when 
melted add to it 1 tablespoon of chopped onion, and let 
cook for five minutes ; then add \ cup of chopped nuts and 
stir until brown, scrape the contents of the pan into a 
mortar, and pound them well. Blend 1 tablespoon of flour 
and 1 tablespoon of butter, put in a saucepan, and when 



2 24 Golden Rule Cook-Book 

melted and smooth add ^ cup of milk and J of the nuts ; 
let cook slowly two or three minutes, add another J cup 
of milk and the remaining nuts. Salt well, and add a little 
pepper; let cook very slowly, and when the sauce is the 
proper thickness stir in 1 tablespoon of thick cream. 

The sauce can be darkened with brown colouring, or by 
browning the thickening flour in butter. 

ONION SAUCE 

Chop 4 onions very fine and brown them in 3 table- 
spoons of butter ; add 1 tablespoon of flour, let this brown 
also, and thin w4th 1 cup of broth or water or milk. Add 
pepper and salt, and beat 1 egg-yolk into it before serving. 
Serve either strained or unstrained. 

PARSLEY BUTTER 

Put butter in a saucepan, and when melted add finely 
chopped parsley and some salt, using 1 teaspoon of parsley 
to every tablespoon of butter used. Serve on boiled 
potatoes, asparagus, etc. 

PARSLEY SAUCE 

Into 2 cups of white sauce stir 1 beaten ^gg and 2 table- 
spoons of finely chopped parsley. 

SAUCE PROVENCAL 

To 1 cup of Spanish sauce add 1 tablespoon of white 
wine, 2 tablespoons of tomato sauce, and 1 tablespoon of 
chopped chives, and cook together slowly ten minutes 
before serving. Season with salt and pepper before 
serving. 



Sauces 225 



PIQUANT SAUCE 

Put 4 tablespoons of \^negar in a saucepan Trith 1 
tablespoon of chopped shallots or onions, and let cook 
slowly until only 1 tablespoon remains; add to this 1 
cup of Spanish sauce, and when at boiling point put in the 
sauce 2 teaspoons of minced sour pickles, 1 teaspoon of 
chopped parsley, and some salt and pepper; serve with 
croquettes or vegetables. 

SAUCE RAVIGOTE 

Ravigote is merely the name applied to the mixture of 
herbs combined with flavouring for this sauce. These are 
chives, cress, burnet and chervil, in equal proportions. 
Use 2 tablespoons of the mixed herbs, scald them in tarra- 
gon vinegar, drain them, chop them fine, and add them 
to 1 cup of plain mayonnaise. 

SAUCE ROBERT 

This is made by adding to 1 cup of Spanish sauce 2 
tablespoons of white wine, 1 teaspoon of onion juice, and 
1^ teaspoons of mustard mixed \\ith 2 teaspoons tarragon 
vinegar. Season, and make hot in a double boiler, letting 
all cook slowly together ten minutes. 

SPANISH SAUCE 

This is a rich sauce which is used as a basis for many 
sauces, and can be made at a leisure time and used any 
time within a few days. Any stock in which vegetables 
have been cooked may be used, but the best one is made as 

15 



2 26 Golden Rule Cook-Book 



follows : Wash 4 or 5 cups of red beans or lentils, and after 
soaking them in 2 quarts of water for ten hours or more 
empty them with the same water into a saucepan, and put 
with them 3 onions halved, 3 sprigs of parsley, 1 cup of 
carrots quartered, \ cup of diced turnips, 1 tablespoon of 
salt, 2 stalks of celery cut in short lengths, and a small bag 
containing 1 teaspoon of thyme, 2 bay leaves, 6 cloves, 
6 whole peppers, and 1 teaspoon of allspice berries. Let 
boil hard for one minute, then set on the stove where it 
will simmer slowly for two hours. Strain the broth 
through a fine sieve, and use the vegetables in a stew, a 
deep pie, or a curry. To finish the Spanish sauce put % 
tablespoons of butter in a saucepan, and when melted stir 
into it 2 tablespoons of flour and let brown, stirring con- 
stantly ; then add a little stock at a time until about 2 cups 
have been used and the sauce is the consistency of thick 
cream. Darken with 1 teaspoon of brown colouring, add 
1 tablespoon of sherry, and pepper and salt. 

SPINACH SAUCE 

Put 1 cup of freshly cooked or canned spinach, from 
which the juice has been pressed, into a basin or mortar, and 
chop or mash to a pulp. Melt 1 tablespoon of butter in a 
saucepan, add to it 1 small onion chopped fine, let cook 
slowly for five minutes, then add the spinach, and let cook 
for ten minutes more. Put 1 cup of milk into a double 
boiler with 1 bay leaf, 1 stalk of celery (or some celery 
seed) , and when it boils add 1 tablespoon of flour blended 
with 1 tablespoon of butter; season with salt and pepper, 
and when thickened stir the spinach into this, sprinkle 
with grated nutmeg, and let cook together for ten minutes. 
Press through a sieve before serving. 



Sauces 227 



SAUCE TARTARE 



Make a plain mayonnaise sauce (see Salads), and to 
each cup add 1 teaspoon of gherkins and 2 teaspoons of 
capers, both very finely minced ; sprinkle a little cayenne 
on the sauce before serving. 



TOMATO SAUCE 

Use 6 fresh tomatoes, and after washing them slice 
them, skins and all. Put 1 tablespoon of butter in a sauce- 
pan, and when melted add 2 tablespoons of finely chopped 
onion, let cook slowly for five minutes, then put with 
them the tomatoes, 2 bay leaves, 1 clove of garlic, 1 tea- 
spoon of sugar, some pepper and salt, and let cook gently 
for fifteen minutes ; then strain, pressing through a sieve, 
and return the liquid to the fire to simmer until reduced 
to the proper consistency. 



TOMATO SAUCE WITH OTHER VEGETABLES 

Make tomato sauce, using with it chopped celery, 
chopped peppers, or chopped mushrooms, which have 
been fried for ten minutes in hot butter and added after 
the sauce is strained. 



TOMATO SAUCE WITH NUTS 

Chop % tablespoons of blanched nuts, fry them for ten 
minutes in 1 tablespoon of melted butter, and add these to 
strained tomato sauce. 



22 8 Golden Rule Cook-Book 



TOMATO SAUCE WITH EGG 

To each cup of strained tomato sauce add 2 hard-boiled 
eggs chopped fine. 



SAUCE VINAIGRETTE 

To each cup of French dressing add 1 tablespoon of 
minced onion and 1 tablespoon of macerated parsley. 



WHITE SAUCE 

Put 2 tablespoons of butter in a saucepan, and as soon as 
it is melted stir into it slowly 3 tablespoons of flour, using 
1 tablespoon at a time, then add slowly 2 cups of warm 
vegetable stock or milk, stirring all the while; then add 
I of a teaspoon of salt, 1 saltspoon of pepper, and cook 
slowly for five minutes, stirring constantly; add 1 table- 
spoon of butter, and stir for another minute. Some flour 
thickens more than others, and if the sauce seems to thick, 
thin with a little cream or milk. 

White sauce may be varied in many ways by using onion 
juice, mushroom catsup, chopped chives, etc. 

The white sauce may be made in a double boiler. Put 
the milk in the top receptacle, and when boiling add the 
flour dissolved in a little cold milk, then the butter, etc., 
and let cook ten minutes or until thickened. 



uOME people are not to he per- 
suaded to taste of any creatures they 
have daily seen and been acquainted 
with whilst they were alive. — In this 
behaviour, methinks there appears 
something like a consciousness of 
guilt; it looks as if they endeavoured 
to save themselves from the imputation 
of a crime {which they know sticks 
somewhere) by removing the cause 
of it as far as they can from them- 
selves. 
From the Essays of DoUGLAS Jerrold. 



E 



EGGS 



BOILED EGGS 



GGS are very palatable when put in boiling water and 
cooked for three or three and a half minutes, but some 
cooks recommend that "boiled eggs" should never boil, 
but instead, be placed in a large saucepan which is filled 
with water that has boiled and just been removed from the 
fire. The instructions are to cover the saucepan closely 
after putting the eggs in the water, and let it stand on the 
back of the stove, the eggs to be removed in ten minutes 
if wanted soft, and in twenty minutes if liked well set. 
Hard-boiled eggs are certainly more palatable cooked in 
this way than when boiled for ten minutes in the ordinary 
way. 

FRIED EGGS 

Put a little butter into a small frying pan, and when 
melted break an egg into a saucer, and slide it carefully 
into the hot butter, and let it fry until the white is thoroughly 
set, cooking as many as are required, separately, in the 
same way. If a tight cover is put over the frying pan 
when the egg is put in, the yolk of the egg will be as pink 
as a nicely poached egg when done. Season with pepper 
and salt before serving. A little Worcestershire sauce or 
walnut catsup heated in the pan and poured over fried 
eggs adds variety. 



232 Golden Rule Cook-Book 



POACHED EGGS 

Fill a deep frying pan § full of hot water, and stir into it 
one teaspoon of vinegar and 1 teaspoon of salt. When 
the water reaches boiling point break the eggs carefully 
one by one into it, remove the pan from the intense heat, 
cover it, and let the eggs cook until the whites are firmly 
set. If the water is shallow the eggs will spread and be 
more flat, in which case the boiling water must be dipped 
up over the yolks with a spoon to make them pink ; if the 
water is deep the eggs will be more round than flat. When 
the eggs are done lift them carefully from the water with a 
perforated strainer in order to drain off the water 
thoroughly, and serve them on hot toast. 



POACHED EGGS WITH GRAVY 

Poach eggs and serve them with Sauce Bernaise, or 
any piquant sauce. 



POACHED EGGS INDIENNE 

Poach the number of eggs required, and after placing 
them on toast pour over them a thin curry sauce. 



EGGS WALDORF 

Place nicely poached eggs on toast, and fit a freshly 
cooked mushroom as a cap over each yolk. Surround the 
toast with brown sauce containing quartered mushrooms. 



Eggs 



233 



SCRAMBLED EGGS 



Break six or more into a bowl, beat them ligbtly with a 
fork, and pour them into a frying pan into which 1 table- 
spoon of butter has been melted; stir continually over a 
very slow fire until they are well set, seasoning them 
meanwhile with pepper and salt, and adding another \ 
tablespoon of butter in small pieces during the cooking. 
Serve with a garnish of small triangular pieces of toast. 
One tablespoon of cream can be added to the eggs before 
serving if desired. Eggs may be scrambled with milk, 
using ^ cup of milk to 4 eggs, and then proceeding as 
above. 

SCRAMBLED EGGS WITH CHEESE 

Make plain scrambled eggs, and when nearly set add 
2 tablespoons of grated cheese for every 6 eggs used, and 
1 tablespoon of chopped parsley. Serve on toast. 

SCRAMBLED EGGS WITH MUSHROOMS, PEAS, ETC. 

Scramble 6 eggs, and two or three minutes before re- 
moving from the fire add to them a can of button mush- 
rooms cut in slices, lengthwise, and 1 tablespoon of finely 
chopped parsley. In the same way peas, tomatoes, as- 
paragus tips, chopped sweet peppers, etc., can be used. 

SAVOURY SCRAMBLED EGGS 

Prepare plain scrambled eggs, and just before taking off 
the fire add 2 tablespoons of chopped chives (or green 
stems of young onions or shallots can be used instead), 
and 4- a tablespoon of finely chopped parsley; serve on 
hot toast. 



2 34 Golden Rule Cook-Book 



SCRAMBLED EGGS INDIENNE 

Make plain scrambled eggs, and just before serving 
stir into them 1 tablespoon of cream, into which has been 
stirred 1 teaspoon of curry powder and J teaspoon of onion 
juice. Serve on hot toast. 



SPANISH EGGS 

For 6 eggs use 1 large tomato and 1 small onion. Chop 
the onion fine, and fry it five minutes in 1 tablespoon of 
butter; then add the chopped tomato, and stir another 
minute over the fire. Now pour in the eggs and scramble 
them, adding 1 teaspoon of salt and a saltspoon of pepper. 
Garnish with small triangles of toast. 



SHIRRED EGGS 

Butter individual gratin dishes, and break into them 1 
or 2 eggs as desired. Season with salt and pepper, and a 
sprinkling of finely chopped parsley, and put into the oven 
for five minutes, or until the eggs are set. Place each dish 
on a small plate with a paper doily. 



SHIRRED EGGS WITH TOMATOES 

Use as many shallow, individual gratin dishes as there 
are persons to be served, and, after buttering each dish, 
break into it 1 egg, taking care not to break the yolk. 
Halve some small tomatoes, and set one half, cut side up, 
in each dish ; season the whole with pepper and salt, and 
set in the oven for ten minutes or less. 



^sg^ 



235 



GRIDDLED EGGS 



Heat a griddle and butter it slightly, and break upon 
it 3 or 4 eggs, disturbing the yolks so as to break them. 
When a little browned on one side turn them with a cake- 
turner and fry the other side. 



PLAIN OMELET 

Put 3 or 4 eggs in a bowl and beat them ten or twelve 
times with a fork vigorously. Put 1 scant tablespoon of 
butter in a frying pan, and as soon as melted turn in the 
eggs and shake over a slow fire until they are set ; season 
with salt and pepper, turn the omelet together as it is let 
to slide from the pan, and place on a hot dish. Make 
several small omelets rather than one large one, and place 
on white paper doilies, and garnish with parsley to serve. 
The trick of shaking an omelet is the secret of making a 
good one, and the egg mixture should be not over \ an 
inch deep in the pan. 



OMELET SOUFFLE 

Take 4 to 6 fresh eggs, separate the yolks and whites, 
and beat each until as light as possible. Butter a deep 
frying pan, mix the yolks and whites lightly together with 
a fork, and put in the hot frying pan, smoothing somewhat 
with a fork to level. Season the top with pepper and salt, 
and shake over a slow fire until the omelet is delicately 
browned on the bottom; turn it together and serve on a 
hot platter. 



236 Golden Rule Cook-Bo ok 



HERB OMELET 

Make like plain omelet, stirring with every 4 eggs used 
1 teaspoon each of powdered thyme, or sweet marjoram, 
sage, chopped onion tops or chives, and parsley. 



CHEESE OMELET 

For omelet souffle made with 6 eggs add J cup of grated 
cheese to the yolks of the eggs, and \ cup to the beaten 
whites before putting them together. 

In making plain omelet with cheese add \ cup of cheese 
to 4 eggs after they are in the omelet pan. Sprinkle with 
grated cheese to serve, and garnish with watercress or 
parsley. 

RUM OMELET 

Make an omelet souffle, put on a hot dish, and pour \ 
cup of heated rum around it, and light it with a match. 
Rum is easily made to blaze if a teaspoon is filled with it 
and a lighted match held under the tip of the spoon. The 
rum on the platter can then be easily lighted with that in 
the spoon. 

BAKED OMELET SOUFFLE 

Beat the whites of 6 eggs very stiff and the yolks of 3. 
Mix the whites and the yolks, using a fork ; then stir in 
the juice of half a lemon and 3 tablespoons of powdered 
sugar. Heap in a buttered baking dish, and cook in a hot 
oven about fifteen minutes. 



^gg^ 



^27 



EGGS CARMELITE 



Prepare 1 cup of very finely chopped boiled spinach by 
adding to it 1 teaspoon of butter and 1 saltspoon of grated 
nutmeg, and put where it will keep warm. Hard boil 6 
or 8 eggs, then cut each carefully in two, lengthwise ; re- 
move the yolks and stir them into the spinach, mashing 
them well, and mashing all together until the yolks are 
thoroughly mixed with the spinach ; then season with salt 
and pepper and neatly fill the halves of the whites of the 
eggs with the spinach. Make a sauce with 2 cups of milk, 
1 teaspoon of butter, and 2 tablespoons of flour, a dash of 
paprika, and 1 cup of grated cheese. When this has thick- 
ened arrange 2 or 3 halved eggs in each individual gratin 
dish, and pour around them some of the sauce, and set 
in the oven five minutes to make thoroughly hot, or serve 
on a large dish garnished with small triangular pieces of 
toast. 

EGG WITH MASHED POTATO 

Use a long, narrow gratin dish, and arrange cold mashed 
potato in it in ridges with a spoon, and make three or four 
hollows in the surface. Into each of these break an eggy 
and let all bake in the oven until the eggs are set. Tomato 
or white sauce can be served with this. 



EGGS NEWBURG 

Hard boil 6 eggs, plunge them into cold water for a 
moment, then peel, and when cooled, so they will not 
crumble in cutting, cut them in half. Have ready a sauce 
made of 1 cup of cream (or milk) and 3 tablespoons of 



238 Golden Rule Cook -Book 

butter, to which when hot is added 2 tablespoons of sherry, 
2 tablespoons of brandy (the latter may be omitted), 1 
saltspoon of pepper, and 1 teaspoon of salt. Let cook 
three minutes, then beat in vigorously the beaten yolks of 
4 eggs, stir until thickened, add a dash of paprika, and 
serve over the hard-boiled eggs on toast. 

EGGS LYONNAISE 

Put 2 tablespoons of butter in a frying pan, and when 
melted add 1 finely chopped onion, and let simmer slowly 
for eight or ten minutes ; then add 1 tablespoon of flour, 
and stir well until smooth. Add to this J cup of milk, J 
teaspoon of salt, and ^ saltspoon of pepper, and let cook 
three or four minutes only. Pour into a deep gratin dish, 
and break upon it 6 eggs ; sprinkle with J cup of bread 
crumbs, and let cook in a moderate oven about five 
minutes, or until the eggs are set. Serve in the same 
dish. 

DEVILLED EGGS 

Hard boil the number of eggs required, halve them, and 
serve on toast with devilled sauce. 

JAPANESE EGGS 

Hard boil the number of eggs required, and, after halv- 
ing them, remove the yolks, and mix them with a little 
butter (using 1 tablespoon to 6 eggs), pepper, salt, and a 
little tomato chutney or Harvey sauce. Refill the halved 
whites with this, and use the eggs to garnish 2 cups of 
boiled rice. Pour over all 1 cup of white sauce or parsley 
sauce to serve. 



^gg^ 



239 



GOLDEN ROD EGGS 



Hard boil 5 eggs, take off the shell, and separate the 
yolks from the whites, chopping the whites fine and press- 
ing the yolks through a sieve, keeping whites and yolks 
separate. Put 1 cup of milk in a double boiler, and when 
it boils add to it 1 tablespoon of butter and 1 tablespoon 
of cornstarch which have been rubbed together, and when 
the sauce has thickened season it generously with pepper 
and salt, and stir into it the chopped whites of the eggs. 
While the sauce is cooking prepare 5 rounds of toast, and 
place them on a hot dish. Cover each piece of toast with 
a layer of white sauce, sprinkle this with a layer of the 
yolks, then more of the white sauce, and the remainder 
of the yolks, season with salt and pepper, and stand in 
the oven a moment or two before serving. 



FROTHED EGGS 

Separate the yolks and whites of as many eggs as are 
required, putting each yolk in its shell or in a separate 
dish. Beat the whites until very stiff, and fill a well- 
buttered custard cup half full of the white of egg ; make 
a hole in the centre, sprinkle with salt, pepper, and lemon 
juice, and drop a yolk in each cup. Put in a shallow pan 
of boiling water with a cover on it, and when the eggs 
are set turn out onto buttered toast. Garnish with pars- 
ley butter. 

FRIED STUFFED EGGS 

Hard boil 6 eggs and halve them carefully, removing 
the yolks. Put the yolks through a sieve, and rub to a 



240 Golde7i Rule Cook-Book 

paste with 1 tablespoon of melted butter, salt, pepper, 
and I cup of cream or milk, using a little at a time, so as 
not to use it all unless needed to make the mixture of the 
right consistency for refilling the halved whites. Care- 
fully fill the places made vacant by the removed yolks, 
roll the half-egg in beaten egg and crumbs, and fry in 
deep, hot fat. Serve with 2 cups of white sauce, and add 
to it 2 tablespoons of diced pickled beets, which makes 
the sauce pink. 

This same effect may be had to some extent by simply 
using hard-boiled eggs, frying them, and serving with same 
sauce or white sauce, to which 1 tablespoon of capers has 
been added. 

SWISS EGG TOAST 

Melt 1 tablespoon of butter on a shallow or flat dish, 
and sprinkle over it 1^ tablespoons of grated cheese ; then 
break into the butter 3 eggs, taking care not to break the 
yolks. Sprinkle well \\'itli salt and pepper and 1^ table- 
spoons of grated cheese mixed with 2 teaspoons of finely 
chopped parsley. Bake in the oven until the eggs are 
set, then cut each egg out round with a cutter, and serve 
on rounds of toast. 

EGGS CAROLINA 

To serve four persons hard boil 6 eggs, then put them 
in cold water for one minute, peel 2 of them, chop the 
whites, and mix vnXh. melted butter and 1 tablespoon of 
chopped parsley, and form into nests on 4 pieces of hot 
"corn bread." Then peel the other 4 eggs, and arrange 
one on end in each nest. Pour a little parsley butter on 
each, and season with salt and pepper. 



^gg' 



241 



MiJNCHNER EGGS 



Hard boil 6 eggs, then peel them, and put each on a leaf 
of lettuce or cabbage, encircling it w-ith grated horse-radish, 
and serve with a sauce made of vinegar to which is added 
salt and dry mustard. 



EGGS IN MARINADE 

Hard boil the eggs required, then remove the shells, and 
stick 4 cloves in each egg. Put 2 cups of \^negar on to boil, 
and rub together a little vinegar, ^ teaspoon of mustard, 
^ teaspoon of salt, and ^ teaspoon of pepper, and stir into 
the boiling vinegar. Place the eggs in a glass jar, and pour 
the boiled vinegar over them. They can be used in a 
fortnight, halved or sliced as a garnish or in salads. 



EGGS PARISIENNE 

Butter as many timbale moulds as are required, and dust 
the inside -udth chopped parsley ; then break into each an 
egg, and sprinkle with salt and pepper. Set the moulds 
in water in a shallow pan, and place in the oven until well 
set or hard. Turn out onto a flat dish, or on indi^adual 
dishes, and with them serve bread sauce, or any sauce 
desired. 

EGGS PERIGORD 

Butter small moulds or cups, then sprinkle them with 
chopped parsley, and on the bottom (which will be the top 
when they are turned out) place a symmetrical pattern 
made of cut beets and truffles or pickled walnuts. Drop 

16 



242 Golden Rule Cook-Book 

one eg^ into each mould, dredge with salt and pepper, and 
set the moulds in a pan of boiling water; cover, and let 
cook until firm. Turn out onto rounds of toast, and serve 
with a hot tomato sauce, or any savoury sauce. 

EGGS WITH CHEESE 

Into a shallow round or oval gratin dish, or small indi- 
vidual dishes, put melted butter to cover the bottom, and 
encircle the outer edge with thinly sliced, rather dry, 
cheese ; inside this break enough eggs to cover the bottom 
of the dish, taking care not to break the yolks. Season 
with salt and pepper, and put into the oven until the 
whites of the eggs are thoroughly set. 

EGGS MORNAY 

Drop eggs into a buttered baking dish, and then cover 
them with a highly seasoned white sauce to which some 
egg-yolks have been added (using 1 yolk to each ^ cup of 
sauce), also salt and paprika. Sprinkle the top with grated 
cheese, and put in the oven to bake until the egg is firmly 
set. 

CREAMED EGGS 

Butter a shallow dish, pour into it 1 scant cup of milk, 
and let heat. When hot cover the surface with eggs, cover, 
and let poach on top of stove until set ; sprinkle with celery 
salt, and then cover with cream, and set in the oven for 
five minutes. Sprinkle the top with finely chopped celery 
tops to serve. This may be cooked in one large dish or 
in individual gratin dishes. 



^gg' 



243 



EGGS OMAR PASHA 



Butter individual gratin dishes, and break % eggs into 
each, taking care not to break the yolks. Slice small 
onions so the separate rings are unbroken, and place a 
circle of these rings on the eggs around the edge of the 
dish. Sprinkle with salt and pepper, then with grated 
cheese, and bake in a slow oven until the eggs are thor- 
oughly set. 

TURKISH EGGS 

Butter one large gratin dish or several small ones, break 
into them enough eggs to cover the bottom, taking care not 
to break the yolks; put them in a moderate oven until 
the whites are quite set, and then garnish by putting a few 
tablespoons of boiled rice on the eggs around the edge of 
the dish, alternating with button mushrooms, which have 
been cut in thin slices and mixed with brown sauce. 
Season with salt and pepper just before serving. 

EGGS BEURRE-NOIR 

These are best served in individual gratin dishes 
measuring about four inches across. Put 2 tablespoons of 
butter in a saucepan, and let it cook over a slow fire until a 
rich brown, but not burnt. Add to it 1 teaspoon of lemon 
juice, and cover the bottom of each gratin dish with the 
(black) butter; then break into each dish 1 egg, or 2 if 
required, taking care not to break the yolk. Season with 
salt and pepper and arrange 8 or 10 capers on each; put 
in the oven eight or ten minutes, or until the eggs are well 
set. Set each dish on a doily on a small plate before 
serving, with a sprig of parsley on the side. 



2 44 Golden Rule Cook-Book 



EGGS CREOLE 

Take a shallow gratin dish large enough to contain the 
eggs required, allowing 2 eggs to each person, butter the 
gratin dish, and break the eggs carefully into it, taking 
care not to break the yolks ; season with pepper and salt, 
and set in a moderate oven until the whites are stiff; 
while they are cooking prepare the following garnish 
which will be sufficient for 6 or 8 eggs. Put 1 tablespoon 
of butter in a saucepan ; when melted add 1 onion cut into 
thin slices, and stir it about three or four minutes. Then 
add to it 1 tomato which has been peeled and chopped, 
1 sweet green pepper cut in very thin slices, each broken 
in several pieces, and J can of button mushrooms, which 
are prepared by draining and washing and cutting length- 
wise in 3 or 4 pieces. Let all cook slowly together for 
eight or ten minutes, stirring carefully and adding more 
butter if necessary. When nearly cooked season gener- 
ously with pepper and salt, add 1 tablespoon of tomato 
sauce, and when the eggs are removed from the oven 
place this garnish on the eggs, encircling the outer edge. 
This garnish can be varied as to quantities to suit taste, 
using more or less tomatoes or onions. This is very nice 
done in individual gratin dishes, 2 eggs being used in 
each dish. 

EGGS IN SAVOURY BUTTER 

Savoury butter is made by melting good butter, and 
adding to it any chopped herb, — chives, parsley, etc. Put 
a little of this in individual gratin dishes, and break into 
them 1 or 2 eggs as desired. Pour a little of the savoury 
butter over the top of each egg, season with salt and pepper, 



^gg^ 



245 



and put in the oven until the eggs are thoroughly set. If 
fresh tarragon is available, two nicely shaped leaves 
crossed on the yolk of the egg make a pretty garnish, or 
two leaves of lemon verbena may be used instead. 



EGG MOULD FOR VEGETABLES 

Make egg mixture as for egg timbales, and pour into a 
buttered ring mould. Cook in pan of water in the oven 
twenty minutes or until set, and then turn out onto a hot, 
round, fiat dish, and fill the centre with hot button mush- 
rooms which are mixed with tomato sauce, or with peas, 
either with or without the sauce. 



CANUCK EGG TOAST 

Sprinkle fresh toast with walnut, mushroom, or any 
savoury catsup, then heap on it nicely scrambled eggs in 
which milk has been used, and on top put a generous layer 
of grated cheese ; season with pepper and salt, and put 
under the oven fiame of a gas stove. Let the cheese 
brown, then remove and garnish the top with slices cut 
from black pickled walnuts, or a few capers, or with thin 
strips of pimentos, or chopped chives. 



ESCALLOPED EGGS 

Hard boil 8 eggs, cut the whites into medium-sized 
pieces, and press the yolks through a sieve or ricer. Put 
1 cup of milk in a double boiler, and with it 1 tablespoon of 
finely minced onion, shallot, or chives. When the milk 
boils add to it 1 tablespoon of thickening flour dissolved 



246 Golden Rule Cook-Book 

in a little milk and stir until thickened. Season with ^ 
teaspoon of salt, \ teaspoon of pepper, a dash of paprika, 
and stir in the riced egg-yolks and the diced whites. 
Serve in small dishes, or covered with crumbs and browned 
in the oven, or on rounds of toast. One or 2 sweet green 
peppers finely chopped vary this dish. 



1 WOULD not enter on my 
list of friends, though graced 
with polished manners and fine 
sense, yet wanting sensibility, 
the man who needlessly sets foot 
upon a worm. — Cowper. 



CHEESE 



CHEESE RAMEKINS 

X AKE 1 cup of bread crumbs and 1 cup of milk, and 
cook together until smooth; then add 2 tablespoons of 
melted butter, 1 scant teaspoon of mustard, and 6 table- 
spoons of grated cheese. Stir over the fire for one minute, 
then remove, and add salt and cayenne pepper, and the 
lightly beaten yolks of 2 eggs; afterwards stir in with a 
fork the whites of the eggs, beaten to a stiff froth. Pour 
into ramekin dishes, and bake for fifteen minutes in a 
moderate oven, or cook and serve in a baking dish. 

BAKED CHEESE AND BREAD 

Soak 1 cup of bread crumbs for two or three minutes in 
2 cups of milk, then beat in the yolks of 2 eggs thoroughly 
beaten, and 1 cup of grated cheese, and lastly the whites 
of the 2 eggs beaten to a stiff froth. Put into a buttered 
baking dish, dot the top with butter, sprinkle with bread 
crumbs, and bake until a light brown, which will be in 
from twenty minutes to half an hour. 

CHEESE FONDU 

Put 1 tablespoon of butter in a saucepan, and when 
melted add 1 cup of milk, or cream if desired, 1 cup of fine 
bread crumbs, 2 cups of grated cheese, J teaspoon of salt. 



250 Golden Rule Cook-Book 

J teaspoon of dry mustard, and some cayenne pepper. 
Stir constantly until well heated through, and then add 2 
lightly beaten eggs, and serve on rounds of toast. 

CHEESE RELISH 

Put 1 cup of milk into a double boiler, season with 
pepper and salt, and when hot stir in 1 cup of grated cheese, 
and let cook for five minutes; then add 3 crumbed soda 
crackers and serve on toast, with a sprinkUng of paprika. 

CHEESE MERINGUES 

Beat the whites of 2 eggs to a stiff froth, and stir into 
them with a fork 2 tablespoons of Parmesan or grated 
cheese, 2 drops of tabasco, a little salt and paprika ; drop 
1 tablespoon at a time into hot fat, and fry until brown ; 
then drain and sprinkle with fresh salt and paprika before 
serving. 

CREAMED CHEESE 

Make 2 cups of well-seasoned white sauce, add a few 
drops of golden yellow colouring, stir into it ^ cup of cheese 
cut into dice (or grated if preferred) , and when the cheese 
is softened and hot serve on rounds of toast and sprinkle 
with paprika. 

CHEESE PANCAKES 

Make small pancakes of 1 cup of milk, 1 egg, and 
enough flour to thicken, and spread them with grated 
cheese moistened with a little melted butter; sprinkle 



Cheese 251 

chopped chives mixed with parsley over the cheese, and 
a dash of any savoury catsup (if liked) , season with salt and 
pepper, roll the pancakes after cooking, and serve as a 
savoury or luncheon dish. 

COTTAGE CHEESE 

Take 2 quarts or more of sour milk or cream, and add 
to it the same quantity of rapidly boiling water, turn into 
a straining-bag, and hang up until dry. When ready to 
use, turn out of the bag and rub until smooth; add a 
seasoning of salt and pepper and a little sweet cream. 
Beat until light and serve ice-cold. A little cream can be 
served to eat upon it, if liked. 

This can also be made by heating the sour milk or cream 
and using no water, but the milk must only be heated 
enough to separate and not enough to boil. 



WELSH RAREBIT 

Cut in very small thin pieces 1 pound of American 
cheese ; put it in a chafing-dish and stir until melted, then 
add 1 teaspoon of mustard, some salt, and slowly stir in \ 
a glass of beer or ale, and season with cayenne or paprika 
just before serving on toast. 



BACHELOR'S RAREBIT 

Make Welsh rarebit, and five minutes before serving 
stir into it 1 tablespoon of chopped green peppers and 
1 tablespoon of chopped Spanish pimentos. 



252 Golden Rule Cook - Book 



DELMONICO RAREBIT 

Cut in small pieces 1 pound of American cheese, put 
it in a chafing-dish and stir until melted ; then add \ a 
glass of beer or ale, some salt and cayenne or paprika, 1 
teaspoon dry mustard, the yolk of 1 ^gg^ then the whipped 
white of the egg, and serve at once on toast. The white of 
the %^^g militates against any " stringiness " which is apt 
to come from cooking certain sorts of cheese. A little 
milk can be used, if desired, instead of beer. 



PINK RAREBIT 

Drain 1 can of tomatoes and put them in a saucepan 
with 1 tablespoon of butter; season them well with pepper 
and salt, and after they have cooked fifteen or twenty 
minutes add 1 pound of fresh American cheese cut into 
thin slices, and stir until melted; season generously with 
salt and pepper, and serve on rounds of toast. 

LIPTAUER CHEESE 

Remove the paper from the smallest Neufchatel cream 
cheese, which is nearer like real Liptauer than any other 
that can be had in America, and set it in the centre of a 
plate ; surround it with 1 teaspoon of paprika, \ teaspoon 
of salt, a small mustard spoon of French mustard, a piece 
of fresh butter half the size of the cheese, 2 teaspoons of 
minced onion, and 1 teaspoon of capers. The ** Liptauer" 
should be blended at the table with a silver knife. Add 
first the butter, then the capers, then the onion, then the 
seasoning, and make into a cream. Serve on brown or 
white bread, or crackers. 



Cheese 253 



ROQUEFORT CHEESE GOURMET 

Cream J pound of Roquefort cheese with 1 tablespoon 
of butter and some salt and 1 tablespoon of sherry, and 
serve on water crackers. 



CAMEMBERT CHEESE 

A pretty way to serve Camembert cheese is to place the 
cheese, when removed from its box and paper, on a round 
paper doily on a large plate, and surround it with a heavy 
wreath of watercress and radishes cut to look like flowers. 



CHEESE "DREAMS" 

Cut fresh cheese into thin slices, spread with made 
mustard, sprinkle with paprika, lay between two trimmed 
slices of bread, and toast on both sides until nicely 
browned, using a very slow fire. 



GRATED CHEESE 

Instead of throwing away bits of dried cheese these 
should be grated and put in a wide mouthed, covered 
glass jar. 



If Plutarch's advice, that those who 
affirm that they were intended by 
nature for a diet of flesh food, 
^should themselves kill what they 
wish to eat,' were always followed, 
the question would to most take on 
a different aspect. Few can endure 
unmoved the horrible sights of the 
slaughter-house ; far less could they 
participate in the slaughter." 



SALADS 



A HERE is no end to the combinations of vegetables for 
salads; the few here given are the best ones I have tried. 
The dressing should never be put on a fresh green salad 
until just as it is to be used; other salads, like potato, 
beans, etc., are sometimes improved by standing. Lettuce 
for salads should be carefully looked over ; and clean, inner 
leaves not washed unless they are muddy; but all the 
leaves used which are washed should be thoroughly dried 
before adding the dressing. In France the salad basket 
is one of the most used kitchen utensils, and the salad 
leaves after washing are shaken in this until absolutely dry. 
The dressing should be very w^ell mixed with the vege- 
tables, and a Uttle dry salt and pepper added as the salad 
is served. 

FRENCH DRESSING 

An absolute rule for making good salad dressing is an 
almost impossible thing, as this seems to be the one place 
in cookery where it is not only allowable but commendable 
to "guess" at proper proportions. The following is as 
nearly accurate as it seems well to be. Put 1 scant teaspoon 
of salt and 1 saltspoon of black pepper in a bowl, and stir 
into them with a wooden fork, very slowly, 3 or 4 table- 
spoons of fresh oil, and then add half as much or less 
vinegar, mixing it well with the oil. 

17 



258 Golden Rule Cook-Book 



TARRAGON VINEGAR 

Good tarragon vinegar can be bought in any city, but it 
is so easily prepared at home that it is worth doing. Put a 
handful of tarragon in a quart jar, and cover with cold or 
heated vinegar. Seal the jar and set it in a dark place for 
a month or so before using. 

Make chervil vinegar in the same way. 



PLAIN MAYONNAISE DRESSING 

Put 2 chilled egg-yolks in a cold soup plate, and stir into 
them 1 teaspoon of salt and \ teaspoon of mustard, using 
a silvered spoon, and after these are well mixed in begin 
to add oil, actually drop by drop, from 1 scant cup of cool 
olive oil, and do this until the eggs are so thickened that it 
is not possible to make them more so ; then the remaining 
oil may be added less slowly. If this first process is not 
properly done, no amount of stirring will ever thicken the 
sauce. A fork or whisk may be used to finish the stirring. 
When the oil is added, beat in slowly 1 tablespoon of 
vinegar, and 1 of lemon juice, and \ saltspoon of cayenne 
pepper. Put on the ice until wanted. 

Tarragon mayonnaise is made by substituting tarragon 
vinegar for plain vinegar. 



GREEN COLOURING FOR MAYONNAISE 

This may be made of mixed herbs or spinach. If herbs 
are used take 1 tablespoon of parsley, 1 of watercress, and 
1 of chervil, put them into boiling water, let them cook 
eight minutes, then drain and pound in a mortar, and 



Salads 



259 



press the pulp through a fine sieve. Use this with mayon- 
naise to make a light delicate green colour. 

If spinach is used press 1 tablespoon of chopped 
spinach through a sieve, and use it to colour the sauce. 



SALAD CHEESE BALLS 



Use equal quantities of Neufchatel cheese and grated 
American (or Parmesan) cheese, sprinkle with cayenne, 
and dampen with a little melted butter. Shape into tiny 
balls and use very cold as a salad garnish. 



AMERICAN SALAD 

Use 1 cup of scraped thinly sliced celery, 1 cup of diced 
apples, \ cup of chopped English walnuts, and \ cup of 
seeded white grapes. Mix well with mayonnaise, and 
serve on large curled lettuce leaves. 



ARTICHOKE SALAD 

Use cold boiled fresh artichokes, remove the thistles, and 
fill the artichokes with finely minced chopped onion, apple, 
and beet, blended with green mayonnaise; serve extra 
mayonnaise in which to dip the artichoke leaves. 

GREEN BEAN SALAD 

Put a can of good "stringless" beans on the ice an hour 
before wanted, open, drain, and arrange in a salad bowl 
with 2 teaspoons of grated or finely chopped onion and 1 
cup of French dressing. Serve ice-cold. 



2 6o Golden Rule Cook-Book 



WAX BEAN SALAD 

Make like the preceding, using 1 tablespoon of chopped 
chives or shallots, or green onion tops instead of chopped 
onion. 

BEET SALAD WITH CELERY 

Cut boiled beets in thin slices and use a vegetable cutter 
to cut them into fancy shapes. ]Mix 1 cup of beets with 
1 cup of thinly sliced celery, cover well with mayonnaise, 
serve on lettuce leaves. 

CABBAGE SALAD 

SUce firm white cabbage as thin as possible, then cut it 
across, mix it with mayonnaise dressing, and sen'e on 
small white cabbage leaves. 

CELERY AND PINEAPPLE SALAD 

Use equal parts of thin strips of celery and shredded 
pineapple. Select a perfectly ripe pineapple. Put the 
celery and pineapple each by itself, and place on the ice. 
Wlien time to serve mix them together with mayonnaise, 
garnish with celery leaves, and serve at once. 

CHERRY SALAD 

"When fresh cherries are available they are best, but 
the large cherries in glass bottles are also suitable. Re- 
move the stones from fresh cherries, and in their places 
put blanched filberts or hazelnuts. Put on curled lettuce 
leaves with a tablespoon of green mayonnaise on each. 



Salads 261 



CUCUMBER SALAD 

Soak 2 impeded cucumbers in ice-cold water for twenty 
minutes or more, then peel and use a patent scraper on 
the sides to serrate the edges, or do this by drawing a 
silver fork firmly down the length of the cucumber ; this 
will make the slices have fancy edges. Slice, and arrange 
with small white lettuce leaves in a salad bowl. Cover 
with French dressing and add a sprinkling of paprika to 
the salad itself before serving. Some sliced radishes may 
be added if liked. 



COUNTRY SALAD 

Use 1 cup each of finely sHced firm white cabbage, diced 
celery, and chopped apple ; mix them well with mayonnaise 
dressing, and serve in the inner leaves from the cabbage. 



RUSSIAN CUCUMBER SALAD 

Prepare like plain cucumber salad, but put with the 
sliced cucumbers 1 small onion sliced thin, with the slices 
separated into rings. One tablespoon of chives may be 
added, or more chives used and the onion slices omitted. 



DENT DE LION SALAD 

Take vouns: dandelion leaves, trim off all the stem below 
the leaf, and mix with a French dressing to which has been 
added onion juice or chopped chives ; use 1 tablespoon of 
either to each cup of dressing. Hard-boiled eggs, sHced 
or chopped, are sometimes used to garnish this salad. 



262 Golden Rule Cook -Book 



PINK EGG SALAD 

Boil 6 or 8 eggs for ten minutes, put in cold water for 
two or three minutes, then peel and put in a jar of pickled 
beets, well covered with vinegar. Let them stand a few 
hours and serve with the beets. 



ENDIVE SALAD 

Wash heads of endive and use the crisp, white, light 
leaves. Shake dry and cover with French dressing. Add 
1 teaspoon of minced onion before dressing. 



FETTICUS OR CORN SALAD 

Wash 2 cups of fetticus and dry the leaves well, then 
cover with French dressing, and add 1 teaspoon of grated 
onion. 

GARDEN SALAD 

Take a handful of sorrel, 2 sprigs of chervil, 4 leaves of 
tarragon (or use tarragon vinegar), 1 teaspoon of chopped 
chives, and the small leaves from the heart of a head 
lettuce. Blend all well with French dressing. 



GRAPE-FRUIT SALAD 

Wash and shake dry the fine leaves from a head lettuce, 
and arrange with them in layers very thin slices of grape- 
fruit; mix well with French dressing before serving. 



Salads 263 



ITALIAN SALAD 

Having prepared 2 nice heads of head lettuce, arrange 
them in the salad bowl with 2 seedless oranges which have 
been neatly peeled, and cut into thin slices with a very 
sharp knife. Season with salt and pepper, and then mix 
thoroughly with French dressing. The oranges and let- 
tuce should have been chilled so that the salad will be 
very cold. 

LETTUCE SALAD 

Pull apart a fresh head lettuce, breaking the leaves 
neatly from the stalk, and wash those that need it and 
shake them dry. Put in a salad bowl with French dressing 
or sauce vinaigrette, and mix well together before serving. 

MACEDOINE SALAD 

Open a glass or can of imported macedoine of vege- 
tables, drain, and cover with French dressing. Arrange 
with lettuce leaves in a bowl or on separate plates. Fresh- 
ness can be added by a tablespoon of chopped chives, or 
shallots, or parsley. 

SPECIAL MIXED SALAD 

Use 1 cup of chopped tomato, 1 cup of chopped cucum- 
ber, \ cup of thinly sliced radishes, \ cup of chopped apple, 
and 2 tablespoons of the German pearl pickled onions. 
Mix all together with 1 cup of mayonnaise, and arrange 
in a salad bowl with lettuce leaves, which should be used 
to hold the salad in serving. 



264 Golden Rule Cook-Book 



MUSHROOM SALAD 

Select fresh, firm nmshroonis that are small, wash them 
carefully without peeling, and stir them in French dressing 
that contains rather more oil than usual. Put 1 crisp let- 
tuce leaf on each plate, fill it with the mushrooms, sprinkle 
with salt and a Uttle paprika, and serve very cold. 



NARRAGANSETT SALAD 

Wash and shake dry the fine white centre of endive or 
chicory, and arrange with it quartered tomatoes from 
which the skin has been removed ; serve with a French 
dressing to which a tablespoon of chopped parsley, J tea- 
spoon of chopped onion, and 1 finely chopped egg has been 
added. 

PHILADELPHIA SALAD 

Select laige tomatoes, remove the skins by putting in 
boiling water, cut out the inside, and refill with finely 
chopped pineapple, celery, and apple in equal proportions, 
all well blended with plain mayonnaise. Serve on let- 
tuce leaves on separate plates, or use watercress instead 
of lettuce. 



PIMENTO SALAD WITH CHEESE BALLS 

]Mix 2 Xeufchatel cheeses with 1 cup of grated cheese, 
and when creamed together add 6 oHves stoned and 
chop{>ed fine and 1 teaspoon of chopj>ed pimento: season 
generously with salt and pepper, moisten with cream,, and 



Salads 263 

mould into balls an inch and a quarter through. Pimolas 
(which are oHves stuffed with pimentos) can of course be 
used if more convenient, and a few drops of onion ex- 
tract or a very little onion juice adds piquancy to the 
cheese balls. Take lettuce which has been in cold water 
and is therefore crisp, shake it dry, and arrange with it 
pimentos cut in long half-inch strips, ttiit thoroughly with 
a French dressing, and garnish with the cheese balls. 



POLISH SALAD 

Use boiled beets, sUced and mixed with French dressing, 
and over all sprinkle chopped white of hard-boiled ^'y^. 

A Httle grated horse-radish is sometimes used with good 
effect in beet salad. 



GERMAN POTATO SALAD 

Boil 6 medium-sized potatoes, and after draining shake 
them over the fire a moment or two to dry : then peel and 
sHce while warm, and cover at once with a dressing made 
of 1 teaspoon of salt, 1 saltspoon of black pepper, 1 table- 
spoon of chopped parsley, 1 chopped onion. tablespoons 
of oil. and 3 tablespoons of vinegar. ]\Iix and let stand on 
ice for an hour or so, then put with crisp lettuce leaves in 
a salad bowl, and garnish with chopped boiled or pickled 
beets. 

AMERICAN POTATO SALAD 

!Mix cold sliced boiled potatoes with mayonnaise dress- 
ing and add 1 tablespoon of capers. 



2 66 G:/.;^'; Rule Cook-Book 



RED POTATO SALAD 

Use equal quantities of boiled beets (canned ones are 
convenieiit) and boiled potatoes. Dice botb and mix well 
together, adding 1 tablespoon of vinegar. Let stand until 
the potatoes are reddened, then add 1 tablespK>on of grated 
onion, Tnirr well with French dressing, and garnish with 
sii<3es of hard-boiled ^2,- Place in a salad bowl, with 
%ai white cabbage or crisp lettuce leares. 



ROMAINE SALAD 

Pick over crisp heads of romaine, let stand a few 
minutes in cold water, then shake until dry, and serve 
with French dressing to which grated onion is added, 
using 1 tea^Mon of it to each cup of dressing. 



SOUTHERN SALAD 

To 2 cups of cold boiled rice add 2 chopped hard-boiled 
eggs and blend well with mayonnaise. Arrange on crisp 
lettuce leaves with a garnish of egg sUces, and beet, and 
sliced oliTcs- 

SORREL SALAD 

A refreshing salad may be made from the sorrel found 
growing wild. Wash it well, cut the stalks off, and dredge 
with salt, pepper, celery salt, and then mix with oil, and 
sprinkle well with tarragon vinegar and a httle grated 
onion. 



Salads 26" 



SPANISH SALAD 

Remove the skins from large, solid tomatoes and 1 small 
cucumber, take the seeds from 1 small sweet green pepper, 
pare 1 small Spanish onion, and cut all in slices, making 
the peppers extremely thin. Mix with 1 tablespoon of 
chopped nasturtium leaves or stems or seeds, and cover 
with French dressing, mixing well. Let stand on ice an 
hour before serving. Serve with cheese balls. 



SUNDAY-NIGHT SALAD 

Wash 1 large head of crisp head lettuce, separate the 
leaves, rejecting all but perfect ones, and shake them dry. 
Put them in a large salad bowl, and with them put 1 or.: on 
chopped very fine, o sliced tomatoes, and the leaves from 
3 or 4 sprigs of watercress. At the table dredge the salad 
generously with salt, and sprinkle with black pepper, 
covering the entire surface : then pour from an oil bottle 3 
or 4 tablespoons of oil over the vegetables slowly, and 
follow this with about "2 tablespoons of vinegar: add 1 
tablespoon of tarragon vinegar, then dredge with celery 
salt, and add a httle cayenne, and mix all together with a 
wooden fork and spoon, turning the whole mass over 
and over ten or more times. The bowl may be well 
rubbed with garUc and the onion omitted. 



RUSSIAN TOMATO SALAD 

Slice 5 or 6 very small tomatoes, and put with them ^2 
onions sliced and divided into rings. Cover with French 

dressinc;. 



2 68 Golden Rule Cook-Book 



SLICED TOMATO WITH CHIVES 

Slice 4 tomatoes, put with them 3 tablespoons of chopped 
chives, and cover with French dressing. Serve on lettuce 
leaves. 

WALDORF SALAD 

Use 1 cup of shelled walnuts, broken or chopped, 1 cup 
of diced tart apple, 1 cup of crisp celery cut in small pieces, 
and mix well with mayonnaise dressing. Serve on curly 
lettuce leaves. 



WATERCRESS SALAD WITH ORANGES 

Cut two inches off the bottom of a bunch of watercress 
with a sharp knife, wash the cress thoroughly in ice-cold 
water, drain, and arrange in a salad bowl with 3 seedless 
oranges cut in thin slices, and mix all together with a dress- 
ing made of 1 tablespoon each of tarragon vinegar, olive 
oil, and brandy; season well with salt and pepper, and 
serve very cold. 

Grape fruit can be substituted for the orange, or equal 
amounts of orange and grape fruit used. 

YOKOHAMA SALAD 

Cut into small cubes 2 fresh cucumbers that have been 
on ice until chilled and then peeled, and put with them 1 
diced sour apple, 1 tablespoon of shredded pimentos, 1 
small bunch of watercress (using the leaves only), and 2 
tablespoons of chopped mint leaves. Mix with French 
dressing and serve on lettuce leaves. 



Salads 269 



A SALAD SUPPER 

Use large dinner plates, and on each arrange 6 of the 
large light green leaves from the inner part of head lettuce, 
putting 5 of them with the stalk-end toward the centre 
of the plate, and another small one in the centre. Fill the 
centre leaf with radishes (cut like roses) and olives, and 
fill the others as follows : In one put 2 tablespoons of 
canned green beans, well mixed, before putting on the leaf, 
with a little grated onion and French dressing, on the 
second put 3 or 4 slices of tomato and 2 teaspoons of may- 
onnaise, on the third arrange 3 stalks of canned asparagus 
(white preferred) dipped in French dressing and sprinkled 
with chopped chives, on the fourth put 2 half-lengths of 
a quartered cucumber to be dipped in salt in eating, and 
on the fifth put 1 tablespoon of tiny German pearl onions, 
2 pickled walnuts, and 2 gherkins. Serve nut or plain 
bread, or creamed cheese sandwiches, or all three. This 
supper may be varied in many ways ; one is to use potato 
salad or beet and egg instead of the beans. This as it 
stands was the result of an emergency when six persons 
were suddenly to be served to a late supper and no prep- 
aration made. A well-stocked store-room of preserved 
goods and a small kitchen garden filled the need. 



^0 flocks that range the valley free. 

To slaughter I condemn; 
Taught by the power that pities me, 

I learn to pity them. 

Oliver Goldsmith. 



SAVOURIES 



A HE savoury begins a meal well, and is a convenient 
dainty for late suppers. The variety is practically endless, 
and those given here may be altered and added to indefi- 
nitely. 

FRESH MUSHROOM "COCKTAILS" 

Put a small handleless cup or glass in the centre of a 

f)late and encircle it with 6 of the smallest white leaves of 
ettuce. On each leaf place 2 small white firm button 
mushrooms, which have been freshly gathered and care- 
fully washed but not peeled. Fill the cocktail glass three 
quarters full of sauce made of J cup of tomato chutney, 
1 teaspoon of lemon juice, 2 drops of tabasco (more if 
liked very hot), and ^ teaspoon of salt. Set the plates 
in the refrigerator for half an hour. Deliciously prepared 
"Cocktail" sauce can be purchased in bottles. 

CANNED MUSHROOM "COCKTAILS" 

In each cocktail glass put 8 or 10 button mushrooms, 
and cover them well with the cocktail sauce. Or use 
canned cepes and serve in green pepper cases. 

PIMENTO "COCKTAILS" 

Cut squares, an inch across, from sweet pimentos 
(canned), and put 8 or 10 of these in each glass; cover 
well with cocktail sauce and serve ice-cold, with celery. 

18 



2 74 Golden Rule Cook-Book 



BEET SAVOURY 

Use 1 large pickled beet and arrange neat slices on 
squares of bread; in the centre of the beet put a ring of 
hard-boiled sliced egg, filled with the riced egg-yolk, and 
fill each corner with chopped chives. 



BEET AND EGG SAVOURY 

Chop equal parts of pickled beet and the whites of hard- 
boiled eggs together, and arrange on toast or bread with 
the riced yolks of the eggs, mixed with a little chopped 
chives or parsley, in a cone on the centre. Season well. 



BROWN-BREAD SAVOURY 

Cut brown bread into shapes, spread with butter, then 
heavily with cream cheese containing some salt, and cross 
two evenly cut strips of pimento on each piece of bread 
thus prepared. At the juncture of the strips of pimento 
place a slice of pimola, and put one in each space on the 
cheese. Sprinkle with paprika, and put a few capers here 
and there. 

CUCUMBER SAVOURY 

Cut bread in rounds and arrange on it neat slices of 
cucumber, the edges serrated before slicing by drawing a 
silver fork lengthwise of the cucumber. Sprinkle with 
salt and paprika, and on each slice put a ring from a small 
sliced onion, or arrange instead the tiny German pearl 
pickled onions between the slices of cucumber. Sprinkle 



Savouries 275 



a little lemon juice over to serve. A variation is made 
by using chopped chives only, or each ring of onion may 
be filled with them. 



CREOLE SAVOURY 

Toast one side of shaped pieces of bread, and butter the 
untoasted side, and on it spread a layer of chopped tomato 
mixed with half as much chopped green pepper and some 
salt. Put in the oven or under the gas flame for five 
minutes, and upon removing arrange a cone of finely 
chopped onion in the centre of each. 



EGG SAVOURY 

Use fresh bread slightly toasted or less soft bread with- 
out toasting. Cut in squares, diamonds, or rounds, and 
sprinkle with Worcestershire sauce, or any good sauce, then 
cover neatly with the chopped whites of hard-boiled, well- 
salted eggs, on which arrange a centre of the riced yolks. 
Put a round slice from a black pickled walnut on each 
corner, dot with capers, and sprinkle with paprika. 



HORSE-RADISH SAVOURY 

Spread oblong pieces of bread thinly with mustard, 
cover with a layer of chopped whites of hard-boiled eggs 
mixed with a little grated horse-radish, arrange capers in 
strips crosswise of the bread, and between these sprinkle 
the hard-boiled yolks of the eggs which have been riced 
or pressed through a sieve. At the corners and in the 
centre place thin slices of gherkins. 



276 Golden Rule Cook-Book 



MUSTARD SAVOURY 

Cut shaped pieces of bread and spread with made 
mustard. Cover them with chopped hard-boiled eggs 
mixed with a Uttle chopped chives. Arrange capers in 
lines or any pattern on this. Season well. 

NEUFCHATEL SAVOURY 

Mix Neufchatel cheese with J as much butter and rub to 
a cream, and then squeeze through a tube onto salted, 
hot crackers, forming star-like rosettes. Sprinkle with 
paprika, garnish with capers. 

ONION SAVOURY 

Use shaped pieces of bread and spread thinly with 
butter, then arrange a quarter-inch layer of finely minced 
Spanish onion mixed with chopped parsley and slightly 
dampened with tomato sauce; put in the centre of each 
the ring of a slice of hard-boiled egg, with a slice of pickled 
walnut fitted into it. 

PICKLE SAVOURY 

Spread any savoury sauce and then cream cheese on 
oblong pieces of bread, and arrange on this thin slices of 
small sour pickles in a neat row, lengthwise. Sprinkle 
with paprika. 

STUFFED OLIVE SAVOURY 

Arrange on squares of bread spread with tomato or any 
tart sauce strips of riced yolk of hard-boiled egg; form 



Savouries 277 

squares by placing them both ways of the bread, and in 
each put a ring of the white of hard-boiled ^g^^ sliced, and 
fill the centre with a slice of pimola or any other stuffed 
olive. 

CAPER SAVOURY 

Make same as the above using capers to fill the egg rings. 

TOMATO MAYONNAISE SAVOURY 

Chop tomatoes and mix with them a thick mayonnaise, 
either plain or flavoured with herbs. Spread on shaped 
pieces of bread, and garnish with thin rings sliced from 
green peppers. 

TOMATO SAVOURY 

Cut rounds of bread the size of the tomatoes to be used 
and toast one side ; then butter the other side and arrange 
on each a slice of tomato, dredge with salt, pepper, and 
dry mustard, sprinkle with mushroom catsup or walnut 
catsup, and set under the burners of a gas stove for five 
minutes or until heated but not softened. Garnish with 
watercress to serve. 

LIPTAUER SAVOURY 

Spread shaped pieces of bread with "Liptauer cheese" 
and garnish with slices of pickle. 

SWEET PIMENTO SAVOURY 

Toast fresh bread slightly, cut into shapes and butter 
one side, and on this arrange a trimmed piece of canned 
Spanish pimento sprinkled with celery salt, and set under 
the gas flame of a gas stove for five minutes to heat. 



278 Golden Rule Cook- Book 



ROUNDS OF TOAST 

To make rounds of bread or toast take an empty tin 
the size required and press it j&rmly into a slice of bread, 
thus cutting the round evenly and neatly. 

Cutters for cutting vegetables into fancy shapes are 
convenient for savouries. 



L/NE farmer said to me, " Tou can- 
not live on vegetable food, for it fur- 
nishes nothing to make hones with;'* 
and so he religiously devotes a part 
of his day to supplying his system 
with the raw material of hones, walk- 
ing all the while he talks, hehind his 
oxen, who, with vegetable made hones, 
jerk him and his lumbering plow 
along in spite of obstacles. 

I have found repeatedly of late years 
that I cannot fish without falling a 
little in self-respect. 

Henry David Thoreau. 



SANDWICHES 



X HE recipes given under Savouries can also be used in 
making sandwiches, and originality can have full play here 
as in the making of dainty and appetising savouries. 

SAVOURY BUTTER SANDWICHES 

Use unsalted or slightly salted butter, and with a silver 
knife press into it any flavour desired, — onion juice, pap- 
rika, various sauces, chopped peppers, or capers, — using 
1 teaspoon of minced herbs, etc., to each tablespoon of 
butter. Spread in sandwiches. 

PROVIDENCE HOUSE CLUB SANDWICHES 

Cut fresh bread in medium thick slices, trim the four 
edges, and butter it with butter somewhat softened by 
warmth. On one side of two slices which belong next to 
each other put thinly sliced peeled tomatoes, filling in 
bits to cover the bread neatly. Press 4 or 5 slices cut from 
pickled walnuts into the juicy parts of the tomatoes, lay 
6 or 7 capers also in, and use half a teaspoon of the tiny 
German pearl onion pickles to each sandwich. Sprinkle 
with salt, pepper, and celery salt, and spread with mayon- 
naise. Press the other piece of bread firmly on, and wrap 
in waxed paper for picnics. 

Vary with chopped chives, tarragon leaves, French 
dressing, etc. 



282 Golden Rule Cook-Book 



APPLE SANDWICHES 

Arrange thinly sliced, cored apples between layers of 
buttered bread from which the crust has been cut. 
Sprinkle with salt and spread with mayonnaise, into which 
a few chopped nuts have been mixed. 

CREOLE SANDWICHES 

Trim and butter squares of bread and fit to them 
thinly sliced tomatoes, and spread with thin mustard; 
slice green peppers very thin, and arrange sections of the 
rings here and there over the tomatoes. Use a little 
minced chives or shallot, or onions, and season with salt 
and pepper and lemon juice or some sauce. 

BOMBAY SANDWICHES 

Spread squares of bread with curry paste, and cover with 
chopped tomato to which is added a little chopped onion 
and the same amount of chopped sour apples. Season 
with salt. 

PEANUT-BUTTER SANDWICHES 

Spread small oblong pieces of bread, from which the 
crust is cut, with peanut butter blended with cream, and 
press firmly together. 

EGG SANDWICHES 

Break 2 eggs into a frying pan containing a little melted 
butter and let them spread, breaking the yolk with a spoon 
after they are in the pan ; let them fry until the edges begin 



Sandwiches 283 



to brown, then season with salt and pepper, and sprinkle 
with chopped chives. Cut pieces out to fit the bread 
slices to be used, and, after trimming and buttering the 
bread, arrange them on one side of the sandwich. Use 
with no other flavouring, or sprinkle with Worcestershire 
sauce, or spread with mustard. Wrap in waxed paper for 
picnics. 

NUT SANDWICHES 

Mix chopped nuts in thick cream or mayonnaise, and 
spread between slices of bread, either with or without a 
lettuce leaf. Sprinkle with cayenne. 



LETTUCE SANDWICHES 

Spread oblong slices of trimmed bread with butter, lay 
a lettuce leaf between, trimmed to size, and spread with 
plain or green mayonnaise. 



PIMOLA SANDWICHES 

Butter small squares of bread and arrange on them 
sliced pimolas or any stuffed olives, sprinkle with lemon 
juice, or spread with mayonnaise. 



PICKLE SANDWICHES 

Slice large pickles and arrange them between buttered 
bread slices. If German Dill pickles are used and Ger- 
man flavours liked sprinkle with caraway seeds, and use 
rye bread. 



284 Golden Rule Cook-Book 



CHEESE SANDWICHES 

Cut American or Swiss cheese very thin, spread with 
mustard, and place a piece, trimmed to the size of the 
bread used, between two pieces of buttered white or rye 
bread. 

GERMAN SANDWICHES 

Use rye or "black" bread, with caraway seeds baked 
in it, spread the two slices with unsalted butter, and on 
one arrange thin slices of Swiss cheese ; spread this with 
German or French mustard, and arrange on it 2 or 3 
slices of Dill pickles. 



HONOLULU SANDWICHES 

Pare and core 3 apples, stem and seed 2 sweet green 
peppers, and put them through a vegetable mill. Mix 
them into 2 Neufchatel cheeses, and use as filling for 
brown or white bread sandwiches. 



11 E prayeth well who loveth well 
Both man and bird and beast; 
He prayeth best who loveth best 
All things both great and small; 
For the dear God who loveth us. 
He made and loveth all. 

Coleridge. 



PASTRY, PATTY CASES, Etc. 



PIE-CRUST 

J^HORTENED pie-crust is made by using for one pie 
§ of a cup of flour, with J of a teaspoon of baking powder 
and J of a teaspoon of salt in it. Sift this onto J a cup of 
cocoanut butter or ^ a cup of butter, or these two in equal 
proportions, dampen with ice- water, and roll out five or six 
times. Keep ice-cold until used. 



EASY PUFF PASTE 

Use a chopping bowl for mixing the paste, and into it 
put 4 cups of flour (sifted), 1 tablespoon of sugar and 1 
teaspoon of salt, adding it a spoonful at a time. Use 2 
cups of butter, chopping it into the flour until it is as fine 
as possible. Beat 2 eggs for five minutes and add to 
them the juice of one lemon and J cup of very cold water, 
and stir this gradually into the paste. When mixed lift 
the paste to a well-floured pastry board, roll it into a 
rectangular shape, fold it over onto itself from the four 
sides, then roll again, and repeat this process four times. 
Now fold into a thin piece of linen, and place on a plate 
near the ice in the refrigerator, and let it stand half an 
hour or more. Roll out again and use for patties, or pie- 
crust. 



2 88 Golden Rule Cook -Book 



TIMBALE CASES 

Make a batter of J of a cup of flour, \ cup of milk in 
which 1 egg has been beaten, 1 teaspoon of sugar, 1 salt- 
spoon of salt, and at the very last add 1 tablespoon of 
olive oil. Dip the timbale iron in the batter, then in hot 
vegetable fat, taking care it does not touch the bottom of 
the pan. When a golden brown remove and place on 
paper to drain, and proceed thus until a sufficient number 
has been made. Fill with chestnuts, mushrooms, etc., in 
sauce, and reheat in the oven after filling. 



BATTER FOR FRITTERS 

Make as for timbale cases and dip the vegetables or 
fruit to be fried in it, and fry until golden brown in hot fat. 



PASTRY FOR PATTY PANS OR CASES 

Instead of frying-batter for timbale cases a paste can be 
made with 1^ cups of flour, 1 egg-yolk, and 3 tablespoons 
of butter well-mixed and dampened to the proper consist- 
ency by using perhaps \ cup of cold water. Roll out very 
thin, about ^ of an inch, and press into the small pans or 
moulds after buttering them. Trim neatly, and press a 
little cup of buttered tissue paper in each, fill this with rice 
to protect the inside from too much heat and to keep flat 
on the bottom, and bake in a rather slow oven. Do not 
turn out until cooled, and do not fill until wanted. 

Ordinary pastry may be used also to line moulds for 
patty cases, timbales, etc. 



Pastry^ Patty Cases ^ Etc. 289 



POTATO CRUST 

Boil good-sized potatoes with the skins on, peel while 
hot, and press through a ricer or sieve, mix with an equal 
quantity of white flour or whole wheat flour and a little 
salt, and dampen with cream. Press together and roll out 
for top crust of vegetable pies. 



ESSEX PASTRY 

Mix equal parts of mashed potato and flour pastry, and 
use baked in small squares as a garnish, or as a covering 
for deep vegetable pie. 



DUMPLINGS 

Sift 2 cups of flour, add to it 1 heaping teaspoon of 
baking powder and ^ teaspoon of salt, and sift again. Stir 
into this 1 scant cup of milk, or just enough to make a 
dough that can scarcely be handled without sticking to 
the fingers. Drop in boiling vegetable stock or into a stew 
and let boil rapidly ten minutes, taking great care not to 
uncover the kettle until just as the dumplings are removed. 
Serve at once in the stew or with brown sauce. 



CROUTONS 

Cut slices \ of an inch thick of stale bread, and with a 
knife cut across both ways to make tiny squares. Dry a 
few moments, then toss in a little hot butter to brown and 
serve warm. 

19 



290 Golden Rule Cook-Book 



BREAD CRUMBS 

A jar of bread crumbs should always be kept on hand. 
Use stale bread, break it into bits, and brown it slightly in 
the oven. Then with a roller, or in a mortar, crumble it 
and crush it to powdered crumbs. If a jar of light crumbs 
and one of golden brown crumbs are kept ready, they will 
be found most convenient. 



^ SMALL unkindness is a 
great offence. 

Hannah More. 



A FEW HOT BREADS 



BAKING POWDER BISCUITS 

L AKE 2 tablespoons of butter and sift onto them 
lightly 2 cups of flour in which 1 heaping teaspoon of 
baking powder is mixed, and with freshly washed, cool 
hands mix the flour and butter thoroughly together, then 
pour on slowly, stirring with a wooden spoon, 1 cup of 
milk ; with most flours this cup of milk or a very little less 
will make the biscuit dough of the proper consistency, but 
if too thin or too thick, judgment must be used, as the 
dough should be so that with well-floured hands it can 
scarcely be handled, but can with rapid motions be made 
into a roll which will keep its shape when put on a well- 
floured bread board. It should then be rolled lightly with 
a roller to the thickness of three quarters of an inch, and 
with a biscuit cutter, the edge of which should be dipped 
in flour before using, cut the rounds quickly out and place 
them at once in a shallow buttered pan and set in the 
oven. They should be properly cooked in eighteen or 
twenty minutes. The smallest sized baking powder tin 
is exactly the right size for a biscuit cutter. 

This same recipe makes dumplings, strawberry short- 
cake, and the top of vegetable pies. 

POP OVERS 

Mix 1 saltspoon of salt with 1 cup of flour, and add 
slowly enough from 1 cup of milk to just make a smooth 



2 94 Golden Rule Cook-Bo ok 



paste ; stir this well, then add the remaining milk and the 
beaten yolk of 1 ^gg, and then the white whisked to a stiff 
froth. Put the batter in buttered gem pans or earthen- 
ware cups, and cook in the oven about twenty-five minutes, 
or until browned and standing very high. Serve at once. 

GRAHAM GEMS 

Mix 2 cups of whole wheat flour, \ teaspoon of salt, 1 
tablespoon of sugar, and stir onto this 1 cup of milk con- 
taining the beaten yolks of 2 eggs, then add the beaten 
whites of the eggs, and put in hot buttered gem pans. 
Bake about twenty-five minutes. 

TENNESSEE CORN BREAD 

Beat 2 eggs in a mixing bowl, add 1 heaping teaspoon of 
granulated sugar, and 1 cup of milk ; mix \ cup of white 
flour, 1 cup of yellow corn meal, and 3 teaspoons of baking 
powder, and sift these into the milk, stirring constantly. 
The batter should be thin enough to spread readily when 
poured into the inch-deep baking pan. Just before pour- 
ing in the batter put 1 tablespoon of butter in the baking 
tin and when it melts, stir the batter into it; this is the 
secret of crisp brown bottom crust and was learned from 
an old negro cook. Bake twenty minutes to half an hour 
or until tinged with brown. 

SOUTHERN RICE MUFFINS 

With 1 cup of boiled rice put 1 cup of milk, 1 table- 
spoon of butter, the beaten yolks of 2 eggs, \\ cups of 
flour, 1 tablespoon of sugar, J teaspoon of salt, and 1 



A Few Hot Breads 295 

heaping teaspoon of baking powder. After mixing well 
add the well-beaten whites of the eggs, pour into hot 
buttered gem pans, and bake in a quick oven from twenty 
to twenty-five minutes. 

RICE GRIDDLECAKES 

Mix well together 2 eggs, 2 cups of milk, J teaspoon of 
salt, 1 tablespoon of sugar, 2 cups of flour, 2 teaspoons of 
baking powder, and 1^ cups of boiled rice. Bake on a hot 
buttered griddle, browning both sides. 

CORN CAKES 

In IJ cups of sour milk put 1 teaspoon of soda, 1 
beaten ^^^, 1 tablespoon of sugar, 1 teaspoon of salt, 1 
scant \ cup of white flour, and thicken with enough yellow 
corn meal to make a thin batter. Fry a golden brown on 
a hot buttered griddle. 

WHEAT CAKES 

Beat 2 eggs lightly and pour over them 2 cups of milk ; 
mix 2 teaspoons of baking powder with 2 cups of flour and 
\ teaspoon of salt, and sift lightly into the milk, stirring 
constantly. Cook in small pancakes on a hot buttered 
griddle. 

GINGERBREAD 

Beat the yolks of 2 eggs lightly, melt \ cup of butter 
and add to the eggs, then stir in \ cup of milk, 1 teaspoon 
of soda, and IJ cups of dark molasses. Then add slowly 



296 Golden Rule Cook-Book 

3 cups of sifted flour and 1 tablespoon of ginger, and after 
beating the whites of the eggs to a stiff froth stir them in 
with a fork. Bake in an inch-deep baking pan in a slow 
oven for three quarters of an hour. 

SUNDAY MORNING WAFFLES 

Beat 2 eggs thoroughly, and add to them 2 cups of milk 
and 1 saltspoon of salt, and sift into the milk 2 cups of 
flour containing 2 heaping teaspoons of baking powder, 
stirring constantly. Some flour thickens more than others, 
and if more must be added sift it before stirring in. The 
secret of the excellence of waffles is not getting the batter 
too thick ; it must spread readily when put upon the iron 
but not run. Melt 1 tablespoon of butter and put it in the 
batter at the last moment. Butter the hot waffle iron, 
using a bristle brush an inch or so wide for the purpose, 
over half-fill the iron with batter (using a large spoon) , let 
one side brown, and then turn, to brown the other. Divide 
into the four parts indicated by the iron and serve with 
maple syrup. 



\jrOD made all the creatures 
And gave them our love and our fear. 
To give sign that we and they 
Are His children, — one family here. 
Robert Browning. 



PLUM PUDDING AND MINCE PIE 



PLUM PUDDING 

JDLANCH 1 cup of almonds and J cup of Brazil nuts, 
and put them through a fine grinder ; add to them 1 cup of 
blanched chopped walnuts, and mix with these 2 cups of 
very fine bread crumbs, | cup of butter, ^ cup of brown 
sugar, the grated rind of 3 lemons (washed well before 
grating), 2 cups of seedless raisins, 2 cups of currants, 2 
cups of light Sultana raisins, 1 cup of mixed candied 
peel finely shredded, and when well blended stir into this 
six slightly beaten eggs and 1 teaspoon of salt. Put in a 
pudding basin and steam or boil for eight hours; boil 
several hours to reheat the day it is to be used. Serve 
with brandy sauce and nun's butter. 

PLUM PUDDING SAUCE 

Beat 1 egg until very light, stir into it 1 cup of sugar, 
and when blended add 3 tablespoons of boiling water and 
cook over boiling water for five minutes, adding 1 wine- 
glass of brandy during the last two minutes' cooking. 

NUN'S BUTTER 

Beat J cup of butter until creamy, and add slowly to it 
1 cup of powdered (or granulated) sugar. Add 1 table- 
spoon of vanilla, lemon, or brandy, and a sprinkling of 
grated nutmeg. 



300 Golden Rule Cook-Book 



MINCE PIE 

Bake 3 large apples, and press them through a sieve to 
remove skins and cores; grate the rinds from 3 lemons, 
and add this and the juice of the lemons to the apple 
pulp; wash, pick over, and bruise in a mortar 1 cup of 
currants ; stone 2 cups of raisins, and cut them in slices. 
Mix these all well together, chop into them 1 cup of butter 
(or cocoanut butter) , a little salt, 4 cups of brown sugar, 1 
tablespoon of candied lemon peel, 1 tablespoon of candied 
citron, and 1 tablespoon of candied orange peel, all well 
minced, and after stirring well, add 2 tablespoons of orange 
marmalade and \ cup of good brandy. Put in sealed glass 
jars, cover with wax or brandied paper before the jar is 
closed, and use for pies in two weeks. 



rV IhT thou draw near the 
Nature of the gods? Draw 
near them in being merciful. 
Sweet mercy is nobility s true 
badge.'' — Shakspere. 



MENUS 



M] 



.ENDS in a cook-book are perhaps not always worth 
the space devoted to them, but as the beginner in Vege- 
tarianism often finds the arranging of a menu in such a 
way that it does not depart too far from the accustomed 
manner of sei-ving food the most diflScult part of the 
task she has set herself, a few menus are here given, 
more with an idea of showing what dishes are most suit- 
able as Entremets, Pieces de Resistance, and Entrees, than 
with the thought that they will be followed absolutely, 
for they can of course be changed in many ways, and 
very much simplified for ordinary use, and amplified for 
formal occasions. 

THANKSGIVING DINNER 

FRESH MUSHROOM COCKTAH. 
PIMOLAS CELERY 

CREAM OF ARTICHOKES 
CRACKERS RADISHES 

ASPARAGUS IN DUTCH BUTTER 

MICHAELMAS LOAF 
MASHED POTATOES ROAST SWEET POTATOES 

CRANBERRY SAUCE BAKED CELERY 

TOMATO SALAD WITH MAYONNAISE 

FROZEN CRANBERRY PUNCH 

MINCE PIE PUMPKIN PIE 

NUTS AND RAISINS FRUIT 

COFFEE 



304 Golden Rule Cook-Book 



CHRISTMAS DINNER 

PIMENTO COCKTAIL 
OLIVES 

MUSHROOM STEW 

CRACKERS CELERY 

• • • 

FRIED EGG-PLANT WITH SAUCE TARTARE 

CHRISTMAS LOAF 

POTATOES SOUFFLE GLAZED ONIONS 

CHILLED APPLE SAUCE 

CREME DE MENTHE PUNCH 

WALDORF SALAD 

PLUM PUDDING 
BRANDT SAUCE HARD SAUCE 

NUTS RAISINS FRUIT 

COFFEE 



EASTER DINNER 

CREAM OF GREEN PEA IN CUPS 

FRESH MUSHROOM PATTIES 

ROAST NUT AND BARLEY LOAF 

MINT SAUCE 
CREAMED NEW POTATOES 

NEW PEAS PAYSANNE 

FRUIT SHERBET 

DESSERT 



Menus 305 



A DOZEN DINNERS 

BLACK BEAN SOUP OLIVES 

JERUSALEM ARTICHOKES IN BUTTEE 

STUFFED TOMATOES 

GERMAN SPINACH 

DELMONICO POTATOES 

LETTUCE SALAD 

DESSERT 



BEET SAVOURY 

TOMATO-OKRA SOUP 
SMALL CRACKERS CELERY 

GLORIFIED CARROTS 

ASPARAGUS TIPS IN BUTTER 
POTATO CASES PEAS 

DESSERT 



CREAM OF CARROTS 

GREEN PEAS IN PATTY CASES 

BRUSSELS SPROUTS WITH CHESTNUTS 
TURNIPS WITH POTATO 

CREAMED ONIONS 

NARRAGANSETT SALAD 

DESSERT 
20 



3o6 Golden Rule Cook -Book 



CALCUTTA BISQUE 

TOMATOES CASDiO 

STEAMED NUT LOAF WITH CAPER SAUCE 
LEEKS IN BUTTEK ROAST POTATOES 

• • • 

CELERY SALAD 
DESSERT 



HEILBRONN SOUP 

BUTTON MUSHROOMS IN TIMBALE CASES 

CELERY IN CASSEROLE 
POTATO CROQUETTES SPINACH SOUFFLE 

PIMENTO SALAD 

DESSERT 



CLEAR CONSOMME CROUTONS 

GLOBE ARTICHOKE WITH SAUCE HOLLANDAISE 

• • • 

STUFFED PEPPERS POTATO STRAWS 

GRILLED TOMATOES 

WATERCRESS SALAD 

DESSERT 

CREAM OF GREEN PEA 

FRESH ASPARAGUS ON TOAST 

STUFFED CUCUMBERS. 
NEW POTATOES, CREAMED DEVILLED TOMATOES 

MUSHROOMS m CASES 

DESSERT 



Menus 307 



MULLIGATAWNEY SOUP 

LADIES CABBAGE IN RAMEKINS 

CHESTNUT PUEEE 
MOCK NEW POTATOES CREAMED BEETS 

FETTICUS SALAD 

DESSERT 



JULIENNE SOUP 

CREAMED SALSIFY PATTIES 

MUSHROOMS IN CASSEROLE 
MASHED POTATOES GREEN STRING BEANS 

• • • 

BANANA FRITTERS 
DESSERT 

CREAM OF CELERY 

OLIVES RADISHES 

• • • 
CHESTNUTS IN CASES 

BRUSSELS SPROUTS CREAMED 

BOAST POTATOES FRENCH BEANS 

CREOLE CROQUETTES 

• • • 

CELERY SALAD 
DESSERT 



COCKIE-LEEKIE SOUP 

FRIED ARTICHOKES TARTARS 

ITALIAN CAULIFLOWER RICED POTATOES 

NUT CROQUETTES 

RUSSIAN CUCUMBER SALAD 

DESSERT 



3o8 Golden Rule Cook-Book 

% 



PUEEE MONGOLE 
OLIVES 



ESCALLOPED POTATOES VEGETABLE CAS8EBOLE 

CELEBY PATTIES 

BOMAINE SALAD 

DESSERT 

A DOZEN LUNCHEONS 

CREAM OF CORN IN CUPS 

EGG TIMBALB3 WITH TOMATO SAUCE 

ARTICHOKES VINAIGRETTE 

DESSERT 



BUTTON MUSHROOM COCKTAILS IN PEPPER CASES 

BAKED CELERY 
PEAS IN CASES POTATO NUT CROQUETTES 

ITALIAN SALAD 

DESSERT 



CREAM OF SPINACH 

FREED EGG-PLANT WITH TOMATO SAUCE 

SPINACH WITH CHEESE, IN PATTY CASES 
POTATOES AU GRATIN 

GRAPE-FRUIT SALAD 

DESSERT 



Menus 309 



BROWN BREAD SAVOURY 

CLEAR CONSOMME IN CUPS 

EGGS CARMELITE 

FRIED POTATOES SOUFFLE 

CAULIFLOWER FRITTERS 

LETTUCE-PIMENTO SALAD WITH CHEESE BALLS 

DESSERT 



TOMATO-CORN CREAM 

FILLED MUSHROOMS 
STUFFED PEPPERS 

CREAMED TOMATOES 

POTATOES AND CHEESE 

CHERRY SALAD 

DESSERT 

TOMATO-MAYONNAISE SAVOURY 

CREAM OF RICE 

BOILED BANANAS WITH TOMATO SAUCE 

MUSHROOM LOAF 

PHILADELPHIA SALAD 

DESSERT 

CREAMED PIMENTOS 

SALSIFY EST COQUILLES 

MUSHROOMS SUR CLOCHE 

PINEAPPLE AND CELERY SALAD 

DESSERT 



3 I o Golden Rule Cook-Book 

CANTON STEW 
NUT CEOQUETTES WITH SAUCE 
RICE CZAEINA POTATOES IN CRADLES 

PINK-EGG SALAD 

DESSERT 



PIMENTO COCKTAIL 

CORN IN TOMATO CASES 

MACARONI BIANCA 

SPECIAL MIXED SALAD 

DESSERT 

CAPER SAVOURY 

CREAM OF ARTICHOKE 

CHOP SUEY 

ITALIAN CROQUETTES 



POLISH SALAD 
DESSERT 



FRESH MUSHROOM COCKTAIL 

LIMA BEAN CREAM IN CUPS 

BORDEAUX PIE 

PARISIAN POTATOES 

ASPARAGUS VINAIGRETTE 

DESSERT 



Menus 311 



CREOLE SAVOUBT 

CAEROTS DELMONICO IN CASES 

MUSHROOMS IN CASSEROLE 
STUFFED TOMATOES POTATOES DUCHESSE 

ARTICHOKE SALAD 

DESSERT 



2 HE wolf also shall dwell with the lamb, 
and the leopard shall lie down with the kid ; 
and the calf and the young lion and the fat- 
ling together; and a little child shall lead 
them. 

And the cow and the hear shall feed; 
their young ones shall lie down together; 
and the lion shall eat straw like the ox. 

And the sucking child shall play on the 
hole of the asp, and the weaned child shall 
put his hand on the cockatrice* den. 

They shall not hurt nor destroy in all my 
holy mountain: for the earth shall he full 
of the knowledge of the Lord, as the waters 
cover the sea. — Isaiah xi, 6-9. 



INDEX 



Introduction 11 

The Kitchen 29 

The Dining Room 35 

Seasoning 39 

Measiuing 39 

Thickening 40 

An Herb Garden 40 

Gelatine 41 

Fat for Frying 41 

Canned Goods 41 



SOUPS 



Vegetable Stock, 45 ^ 
A Simple Consomme, 45 
Clear BouUlon, 46 
Cream of Artichoke, 47 
with Nastmiiums, 47 

Lima Beans, 50 

Carrot and Onion, 52 

Carrots, 53 

Cauliflower, 53 

Celery, 54 

Cheese, 53 

Chestnut, 55 

Com, 55 

Curry, 56 

Lentil, 59 

Onion, 61 

Green Pea, 63 

Rice, 65 

Spinach, 67 

Tomato, 70 

Vegetable, 74 
Soup, Asparagus, 48 

Barley and Tomato, 48 

Black Bean, 48 

Belgian, 49 

Plain Bean, 49 

Brown Bean, 49 

Red Bean, 50 

Dutch Cabbage, 51 

Calcutta Bisque, 51 

Canton Stew, 51 

Carrot Broth, 52 



Soup, Chestnut, 54 
Cockie-Leekie, 56 
Creole, 56 
Florentine, 57 
Heilbronn, 57 
Juhenne, 58 
Red Lentil, 58 
Puree Mongole, 59 
Hungarian, 59 
Mushroom Bisque, 60 
Mushroom, 60 
Mushroom Stew, 61 
Noodle, 61 
Okra, 61 

Onion au Fromage, 62 
New Green Pea, 62 
Split Pea, 63 
Princess, 64 
Potato, 64 
German Potato, 64 
Potato (Flora), 65 
Rice and Tomato, 65 
Rice-Okra, 66 
Salsify (Oyster Plant), 66 
Spinach-Tomato, 67 
Sorrel (French), 68 
Sorrel (German), 68 
St. Germaine, 68 
Spaghetti, 69 
Scotch Broth, 69 
Spanish Tomato, 70 
Tomato-Tapioca, 70 



3i6 



Index 



SOUPS — coniinued 



Soup, Tomato and Com, 71 
Tomato-Macaroni, 71 
Tomato, 71 • 

Tomato-Okra, 7^ 
Mulligatawney, 72 
Vegetable No. 1, 72 



Soup, Vegetable No. 2, 73 
Vegetable No. 3, 73 
Vegetable No. 4, 73 ' 
Vegetable No. 5, 74 
Vegetable Marrow, 75 



VEGETABLES 



Artichokes (Jerusalem) in Butter, 79 

au Gratin, 79 

with Tomato Sauce, 79 

with French Sauce, 80 

Fritters, 80 

Fried, 80 

French Fried, 80 

Tartare, 81 

Fried with Tomato Sauce, 81 

Lyonnaise, 81 

Puree, 81 

Newburg, 82 
Artichokes (Globe), 82 

to steam, 83 

to boil, 83 

with Mushrooms, 84 

Vinaigrette, 84 

Fonds, 84 
Asparagus, 85 

with White Sauce, 85 

with Dutch Butter, 85 

Tips, 86 

White, 86 

Vinaigrette, 86 

Fried Tips, 86 

Tips with White Sauce, 87 

in Bread Cases, 87 

Escalloped, 87 
Apples, Griddled, 88 
Apple Fritters, 88 
Bananas, boiled, 88 

with Tomatoes, 88 
Banana Fritters, 89 
Boston Beans, 89 
Beans, Green String, 90 

Golden Wax, 90 

French, 90 

Deutschland, 90 



Beans, Florentine, 91 

and Corn, 91 

Itahan, 91 

Spanish, 92 

Lima, 92 

Lima Hollandaise, 93 

Lima Creamed, 93 

Lima Sauquetash, 93 
Beets, 94 

Creamed, 94 

Virginia, 94 

Piquant, 95 

German, 95 

Pickled, 95 
Brussels Sprouts, 96 

in Dutch Butter, 96 

with Celery, 96 

with Chestnuts, 97 

Lyonnaise, 97 

Creamed, 97 

in Bread Cases, 97 
Cabbage, 98 

New England, 98 

Western, 98 

Sarmas, 99 

Lichtenstein, 99 

Lady, 100 

Cold Slaw, 100 

German Red, 100 

Hungarian, 100 

Pickled Red, 101 
Carrots, Creamed, 101 
with Potatoes, 102 

Saute, 102 

Glorified, 102 

Glazed, 103 

Delmonico, 103 

Souffle, 104 



Indi 



ex 



317 



VEGETABLES — coniimted 



Cauliflower, 104 

Creamed, 104 

au Gratin, 105 

German, 105 

Italian, 105 

Fritters, 105 
Celery, Creamed, 106 

in Brown Sauce, 106 

in Casserole, 106 

Baked, 107 
Cepes, 107 
Com, Boiled, 108 

Roasted, 108 

Pudding, 108 
in Cases, 108 

Creole, 109 

and Tomato Pie, 109 

Chowder, 109 

Rhode Island Escallop, 110 
Cucumbers, Stewed, 110 

Stuffed, 110 
Egg Plant with Sauce Tartare, 111 

with Tomato Sauce, 111 
Endive, Creamed, 111 
Kohbabi, 112 

au Gratin, 112 
Lentils, Egyptian, 112 

German, 113 
Lentil Pie, 112 
Leeks, 113 
Mushrooms, 114 

Stewed, 114 

German, 114 

Newburg, 115 

on Toast, 115 

GriUed, 116 

Sur Cloche, 116 

in Casserole, 116 

Filled, 117 

with Truffles, 117 

with Peas, 117 

with Onions, 117 

with Egg, 118 

Canned, 118 

Czarina, 119 
Mushroom and Chestnut Ragout, 115 

Loaf, 119 
Okra. Stewed, 120 



Okra and Grilled Tomatoes, 120 

with Tomato Sauce, 120 

and Tomato Escallop, 120 
Onions, Boiled, 121 

Creamed, 121 

with Brown Sauce, 121 

au Gratin, 122 

with Cheese, 122 

Escalloped, 122 

Baked with Chestnuts, 122 

Souffle, 123 

Bordeaux, 123 

and Tomato Escallop, 124 

Beatrice, 124 

Stuffed, 124 

Fried, 125 

French Fried, 125 

in Potato Cradles, 126 

SmaU, 126 

Glazed, 126 

and Apples, 126 
Parsnips, Boiled, 127 

in Butter, 127 

Fried, 127 

French Fried, 127 

BroUed, 128 
Peas, Green, 128 

Paysanne, 128 

Canned, 128 

with Onion, 128 
Peppers, Stuffed, 129 

with Mushrooms, 129 
with Rice, 129 
with Egg, 130 
with Corn, 130 

Escalloped with Com, 130 

Fried, 131 
Pimentos, Creamed, 131 

RoUed, 131 

with Okra, 132 

with Tomato, 132 
Potatoes, 132 

Mashed, 133 
in cases, 133 

Souffle, 134 

Riced, 134 

Mashed with Onion, 135 

Baked, 135 



3i8 



Index 



VEGETABLES — con;mae(/ 



Potatoes, Roast, 135 

Denver, 135 

Broiled, 136 

Fried Souffle, 136 

Whole Fried, 136 

French Fried, 137 

Parisian, 137 

Lyonnaise, 138 

German Fried, 138 

Creamed, 139 

Escalloj)ed, 139 

Delmonico, 140 

Oak Hill, 140 

Heilbronn, 140 

Curried, 142 

Rennequin, 142 

and Cheese, 143 

Escallop with Om'on, 143 

New, in Butter, 143 

Creamed New, 144 

Boiled New, 144 

INIock New, 144 
Potato Fritters, 134 

Straws, 137 

Cradles, 138 

Savoury, 139 

Cakes, 141 

Hash, 141 

Omelet, 141 

Fricassee, 142 
Saratoga Chips, 137 
Sweet Potatoes, Boiled, 145 

Baked, 145 

Mashed, 145 

Souffle, 145 

Escalloped, 146 

Stuffed, 146 

Maryland, 147 

Candied, 148 

Griddled, 148 

Fried, 148 

French Fried, 148 

Glazed, 149 
Sweet Potato Pie, 146 
Texas, 147 



Salsify (Oyster Plant), 149 
English, 149 
in Coquilles, 149 
Escalloped, 150 
Tartare, 150 
Black, 150 
Spinach, 150 
German, 151 
with White Sauce, 151 
with Rhubarb, 151 
Italian, 152 
Novelty, 152 
Souffle, 152 
Squash, Baked, 153 

California, 153 
Tomatoes, Stewed, 153 
Escalloped, 154 
Breaded, 154 
Fried, 154 
Devilled, 155 
Creamed, 155 

Baked with Mushrooms, 156 
with Nut Force-meat, 156 
Stuffed with Egg and Peppers, 156 
Baked with Peppers, 156 
Filled with Egg, 157 
Stuffed with Spinach, 157 

with Macaroni, 158 
and Onion, 158 
Casino, 159 
Indienne, 159 
with Eggs, 159 
Curried, 159 
Savoiuy, 160 
Creole, 160 
and Hominy, 161 
Loaf, 160 

American Rarebit, 158 
Turnips, Stewed, 161 
Mashed, 162 

with Potato, 162 
au Gratin, 162 
Ragout of, 162 
Parisian, 163 
Teltower Riibchen, 163 



Index 



319 



VEGETABLE COMBINATIONS 



Chop Suey, 167 
Q)lcannon, 167 
Macedoine of Vegetables, 167 

Canned, 168 
Vegetable Chowder, 168 

Hash, 169 

Stew, 169 

Casserole, 170 

Ragout, 171 



Vegetable Pie St. Georges, 169 

Bordeaux, 171 
New Orleans Stew, 172 
Curry, Indian, 172 

Lentils, 173 

Succotash, 173 

Creole, 173 

Various, 174 



NUT DISHES 



Chestnuts, Italian, 177 

Puree, 177 
Peanut Puree, 178 
Michaelmas Loaf, 178 
Christmas Loaf, 178 
Nut and Barley Loaf (Roast), 179 



Nut and Barley Loaf (Steamed), 179 

and Hominy Loaf, 179 

and Fruit Loaf, 180 
Foundation Loaf, 180 
Nut Haah, 181 



RICE, MACARONI, ETC. 



Rice, Boiled, 185 
Baked, 185 
Indian, 185 
Spanish, 186 
Tomato Stew, 186 
Fried, 186 
Escalloped, 186 
and Cheese, 187 
and Tomatoes Baked, 187 
Italian, 187 
au Gratin, 188 
Omelet, 188 
Czarina, 188 
Savoury, 189 
Unpolished, 189 



Pearl Barley, 189 
Macaroni, American, 190 

au Gratin, 190 

Bianca, 190 

Italian, 191 

Baked Itahan, 192 

with Tomato and Onion, 191 

Mexican, 192 

and Cheese, 192 

Rarebit, 192 
Spaghetti, 193 
Noodles, 193 

German, 194 

Italian, 194 



CROQUETTES 



Croquettes, Bean, 197 
Cheese, 197 
Swiss Cheese, 197 
Chestnut, 198 
Egg. 198 



Croquettes, Farina, 198 
Hominy, 199 
Lentil, 199 
Macaroni, 199 
Italian, 200 



320 



Index 



CROQUETTES — continued 



Croquettes, Tomato, 200 
Dried Pea, 201 
Nut and Potato, 201 

and Salsify, 201 

and Cocoanut, 202 
Potato, 202 

with Cheese, 202 

Savoury, 202 

Mashed, 203 



Croquettes, Potato Creole, 203 

Sweet, 203 
Rice, 204 

Sweetened, 203 

Pink, 204 

Curried, 204 
Carolina, 204 
English Savouiy, 205 
Mixed Vegetable, 205 



Timbales, Com, 210 

Egg, 209 

Egg-Tomato, 209 

Pea, 210 

Potato, 211 

and Cheese, 210 

Rice, 211 

Savoury Egg, 209 
Patties, Articnoke, 211 



TIMBALES AND PATTIES 



Patties, Asparagus, 212 
Celery, 212 
Chestnut, 212 
Green Pea, 212 
Egg, 213 
Macedoine, 213 
Mushroom, 213 
Camied, 213 



SAUCES 



Caramel for Colouring, 
Reduced Vinegar, 217 
Sauce Bemaise, 217 

Black Butter, 218 

Bread, 218 

Brown, 218 

Various Brown, 219 

Bordelaise, 219 

Curry, 219 

Caper, 220 

Cheese, 220 

Cucumber, 220 

Devilled, 221 

Egg, 221 

French, 221 

German, 221 
Egg, 222 

Herb, 222 

HoUandaise, 222 

Horse-Radish, 222 

Maitre d'Hotel, 223 

Mint, 223 



217 



Sauce, Mushroom, 223 

Nut, 223 

Onion, 224 

Parsley, 224 

Proven9al, 224 

Piquant, 225 

Ravigote, 225 

Robert, 225 

Spanish, 225 

Spinach, 226 

Tartare, 227 

Tomato, 227 
with other Vegetables, 227 
with Nuts, 227 
with Egg, 228 

Vinaigrette, 228 

White, 228 
Drawn Butter, 219 
Dutch Butter, 220 
Parsley Butter, 224 
Salad Dressing, 257 
Mayonnaise, 258 



Index 



321 



EGGS 



Eggs, Boiled, 231 
Fried, 231 
Poached, 232 

with Gravy, 232 

Indienne, 232 
Waldorf, 232 
Scrambled, 233 

with Cheese, 233 

with Mushrooms, etc., 233 

Savomy, 233 

Indiemie, 234 
Spanish, 234 
Shirred, 234 

with Tomatoes, 234 
Griddled, 235 
Carmelite, 237 
with Potato, 237 
Newburg, 237 
Lyomiaise, 238 
Devilled, 238 
Japanese, 238 
Golden Rod, 239 
Frothed, 239 
Fried Stuffed, 239 



Eggs, Carolina, 240 

Miinchner, 241 

in Marinade, 241 

Parisienne, 241 

Perigord, 241 

with Cheese, 242 

Mornay, 242 

Creamed, 242 

Omar Pasha, 243 

Turkish, 243 

Beurre-Noir, 243 

Creole, 244 

in Savoury Butter, 244 

Escalloped, 245 
Omelet, Plain, 235 

Souffle, 235 
Baked, 236 

Herb, 236 

Cheese, 236 

Rum, 236 
Swiss Egg Toast, 240 
Canuck Egg Toast, 245 
Egg Mould, 245 



CHEESE 



Cheese Ramekins, 249 
Baked with Bread, 249 
Fondu, 249 
Relish, 250 
Meringues, 250 
Creamed, 250 
Pancakes, 250 
Cottage, 251 
Liptauer, 252 



Cheese, Camembert, 253 
Dreams, 253 
Roquefort Gourmet, 253 
Grated, 253 
Rarebit, Welsh, 251 

Bachelor's, 251 

Delmonico, 252 

Pink, 252 



SALADS 



Salad, American, 259 
Artichoke, 259 
Green Bean, 259 
Wax Bean, 260 
Beet with Celery, 260 
Cabbage, 260 



21 



Salad, Celery and Pineapple, 260 
Cherry, 260 
Cucumber, 261 
Cucumber, Russian, 261 
Country, 261 
Dent de Lion, 261 



322 



Index 



SALADS — continued 



Salad, Pink Egg, 262 
Endive, 262 
Fetticus, 262 
Garden, 262 
Grape Fruit, 262 
Italian, 263 
Lettuce, 263 
Macedoine, 263 
Mixed, 263 
Mushroom, 264 
Narragansett, 264 
Philadelphia, 264 
Pimento, 264 
Polish, 265 

Potato (German), 265 
Potato (American), 265 



Salad, Potato (Red), 266 

Romaine, 266 

Southern, 266 

Sorrel, 266 

Spanish, 267 

Sunday night, 267 

Tomato (Russian), 267 
with Chives, 268 

Waldorf, 268 

Watercress with Oranges, 268 

Yokohama, 268 
A Salad Supper, 269 
French Dressing, 257 
Mayonnaise Dressing, 258 
Green Colouring for Mayonnaise, 258 
Tarragon Vinegar, 258 



SAVOURIES 



Fresh Mushroom Cocktails, 273 
Canned Mushroom Cocktails, 273 
Pimento Cocktails, 273 
Savomy, Beet, 274 

Beet and Egg, 274 

Brown Bread, 274 

Cucumber, 274 

Creole, 275 

Egg, 275 

Horse-Radish, 275 

Mustard, 276 



Savoury, Neufchatel, 276 

Onion, 276 

Pickle, 276 

Stufted Olive, 276 

Caper, 277 

Tomato, 277 

Mayonnaise, 277 

Liptauer, 277 

Pimento, 277 
Rounds of Toast, 278 



SANDWICHES 



Sandwiches, Apple, 282 
Bombay, 282 
Cheese, 284 
Creole, 282 
Egg, 282 
German, 284 
Honolulu, 284 



Sandwiches, Lettuce, 283 
Nut, 283 

Peanut Butter, 282 
Pimola, 283 
Pickle, 283 

Providence House, 281 
Savoury Butter, 281 



PASTRY, PATTY CASES, ETC. 



Pie-Crust, 287 
Easy Puff Paste, 287 
Timbale Cases, 288 
Batter for Fritters, 288 
Pastry for Patty Cases, 288 



Potato Crust, 289 
Essex Pastry, 289 
Dumplings, 289 
Croutons, 289 
Bread Crumbs, 290 



Index 



323 



A FEW HOT BREADS 



Baking Powder Biscuits, 293 
Pop Overs, 293 
Graham Gems, 294 
Tennessee Corn Bread, 294 
Southern Rice Muffins, 294 



Rice Griddle Cakes, 295 
Corn Griddle Cakes, 295 
Wheat Griddle Cakes, 295 
Gingerbread, 295 
Sunday Morning Waffles, 296 



TWO NECESSARY DESSERTS 



Plum Pudding, 299 
Plum Pudding Sauce, 299 



Nun's Butter, 299 
Mince Pie, 300 



MENUS 



Thanksgiving Dinner, 303 
Christmas Dmner, 304 
Easter Dinner, 304 



A Dozen Dinners, 305 
A Dozen Luncheons, 308 



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